2 eggs
2 tablespoons milk
1 1/4 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler fryer chickens, 3 to 3 1/2 pounds each, cut up
1 cup shortening
Milk Gravy:
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
fresh oregano, optional
In a medium bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. Heat shortening in a large skillet; brown chicken on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet; keep warm. Reserve 1/4 cup drippings in skillet. For Gravy, stir in flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired. Serve with chicken. Garnish with oregano. Serves 8.
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