It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is RICHMOND FRIED CHICKEN from KAREN’S KITCHEN!!

One of the fun things about trawling through my binders all of these years is that I’m still finding recipes that I haven’t thought about or made in forever. This is one of those recipes. I can’t remember the last time I made this version of fried chicken, and that’s a shame because it’s so delicious! Very different flavors than my usual fried chicken, and who doesn’t love gravy and mashed potatoes? I’m going to have to rotate this recipe into the mix very soon.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 704 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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RICHMOND FRIED CHICKEN
[From Karen’s Kitchen]
[4 Servings]

1 chicken, skin removed, cut into pieces
1/2 cup flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. ground allspice
1/4 tsp crushed red pepper flakes
1/8 tsp. ground cloves
1/8 tsp. nutmeg
2 T. oil
1-2/3 cup milk

Preheat oven to 400 degrees. Line baking pan with foil and grease it lightly. On piece of waxed paper, combine flour, salt, paprika, allspice, red pepper flakes, cloves, and nutmeg. Set aside 2 T. of the mixture. Dredge chicken in remaining flour mixture. In skillet, heat oil over moderately high heat. Brown chicken for six minutes until brown. Transfer to baking pan, reserving 2 T. of drippings in skillet. Bake chicken, uncovered, for 10 minutes on each side or until crispy.

Meanwhile, prepare the gravy. Whisk the reserved flour mixsture into the drippings in skillet. Cook over moderate heat 2 minutes until cinnamon brown. Gradually whisk in milk, lower heat and whisk constantly 5 minutes more until thickened. Serve hot with mashed sweet potatoes.

*Can use regular mashed potatoes, if desired, but this savory gravy is really delicious over mashed sweet potatoes, too.

Happy Eating!