Oven-Fried Chicken With Creamy Gravy - cooking recipe

Ingredients

1/2 cup half-and-half cream (or use milk)
1 large egg, beaten
2 cups flour
1 1/2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
1/2 teaspoon poultry seasoning
8 chicken thighs
1/2 cup vegetable oil
1 cup canned low sodium chicken broth (use only low-sodium!)
1 cup half-and-half cream (can use milk but half and half cream is better)

Preparation

In a shallow bowl beat 1/2 cup milk with 1 egg.
In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
Repeat with remaining chicken pieces using the same method.
In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
Using large tongs remove the chicken to a foil-lined greased baking sheet.
Set oven to 400 degrees.
Bake for about 30 minutes or until cooked through.
Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
Reduce heat to low and simmer for about 3-5 minutes.
Season with black pepper to taste and salt if desired.
Serve immediately with the baked chicken.