INGREDIENTS
2 eggs
2 tablespoons milk
1 1⁄4 cups all-purpose flour
1 1⁄2 teaspoons pepper
1⁄4 teaspoon ground cumin
1⁄4 teaspoon dried oregano
1⁄4 teaspoon paprika
2 broiler-fryer chickens, cut up (3-3 1/2 lbs each)
1 cup shortening
Milk Gravy:
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper, to taste
1 cup milk
1 cup water
1⁄8 teaspoon browning sauce (optional)
fresh oregano (optional)
In a medium bowl beat milk and eggs. In another bowl, combine seasonings and flour. Dip chicken pieces in egg mixture and then in flour mixture. Melt shortening in 12″ iron 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, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings. 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 2-3 minutes.
