1 whole chicken, parted into parts
Milk
1 (1/4 pound) stick of butter
1 cup of flour
1 tablespoon of seasoned salt
2 teaspoons of paprika
Salt and pepper to taste
The Main Courses Chef presents ...
Oven-Fried Chicken
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
Soak the chicken parts in milk for 20 to 30 minutes. Spray a large
baking dish with nonstick vegetable-oil spray.

Preheat the oven to 400 degrees F. Put the butter in the baking dish
and heat it in the oven until the butter melts. Mix flour and seasonings
together in a large bag (about 1-gallon size). Shake each piece of
chicken in seasoned flour mixture.

Place the chicken pieces, upside down, in the baking dish, and bake.
After 20 minutes, turn the chicken and bake for 20 minutes more, or
until cooked through and crispy. Remove the chicken and set aside.
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons of butter and drippings and bits from
the baking dish
2 tablespoons of the leftover flour coating mixture
1 cup of milk
1 chicken bouillon cube, if desired
Sauté the scallions and mushrooms in the drippings over medium
high heat until soft. Mix the seasoned flour with milk first to remove
lumps.

Whisk the milk mixture into the sautéing onions and mushrooms.
Taste and add bouillon cube, if desired (with bouillon, use additional
milk). Boil until thickened. Serve with the baked chicken, mashed
potatoes and a vegetable. Serves four.