Sour Cream Gravy Bake For Chops Or Chicken - cooking recipe

Ingredients

1 fryer chicken, cut up (or eight pieces of your favorite cut- I like thighs)
1 (10 3/4 ounce) can cream of chicken soup
10 3/4 ounces milk (use the empty soup can to measure)
1/2 cup sour cream
3 eggs, beaten
2 cups flour
oil, for frying
salt, to taste
pepper, to taste
garlic, to taste

Preparation

Cut up fryer or if using precut pieces proceed to step 2.
Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again).
Fry in hot oil until browned. It is only necessary to brown it -- no need to cook completely.
Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings.
Place browned chicken into a casserole dish or deep cast iron skillet with a lid. Chicken pieces need not be in a single layer- they may overlap or even stack on top of one another.
Pour soup mixture over all and cover.
Bake at 350 for 45 minutes to an hour.
*NOTE: to make these with pork chops -- use cream of mushroom soup instead and add sauteed onions and mushrooms. I prefer a fattier pork chop instead of a Butterfly Chop for this.