- 1 cut up whole chicken (8 pieces)
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon seasoning salt
- black pepper (to taste)
- 1/2 teaspoon garlic powder
- 3 tablespoons chicken drippings
- 3 tablespoons flour
- 2 cups chicken broth
Place the chicken in salted water for 15-20 minutes.
Preheat oven to 425°.
Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
Combine flour and seasonings in a plastic bag.
Shake pieces of chicken in flour mixture.
Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
Place pan in oven and bake 30 minutes.
Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
Remove to a platter and keep warm allowing to rest for at least 10 minutes.
For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
Cook for about 2 minutes.
Season with salt and pepper if necessary.