½ C. plus 2 T. self-rising Flour

1 tsp. Salt

½ tsp. Pepper, plus more for gravy

½ C. Vegetable Oil

1 C. half and half

1 C. Milk

 

Rinse chicken pieces and pat dry with paper towels.  Combine ½ C. flour, ½ tsp. salt and ½ tsp. pepper; dredge chicken well in flour mixture.  Heat oil in large skillet over medium-high heat; add chicken and brown well on both sides.  Turn chicken skin side up, cover, reduce heat and simmer 15 minutes.  Remove chicken, reserving ¼ C. drippings in skillet.  Combine remaining 2 T. flour, half and half, milk, ½ tsp. salt and pepper to taste; stir until smooth.  Stir into skillet and cook over medium heat until thickened, stirring constantly.  Add chicken, turning to coat with gravy; cover and simmer 15 minutes.

 

Yield:

Calories:

Fat:

Fiber: