I’m not a huge fan of fried chicken, but I love chicken with crispy skin! This recipe is soooo easy and is on the table in 30 minutes! (It may take a few extra minutes for the gravy.) It is awesome served with mashed potatoes and gravy! The gravy recipe is included and it is great served with my recipe for mashed potatoes in instant pot.
To make the gravy, follow the simple directions in the recipe below! In making gravy and sauces that use a flour paste base, I use a spring coil whisk, which removes lumps a lot better than a traditional whisk. You can check out what a spring coil whisk is, or purchase one by clicking HERE, or there are several other varieties on Amazon.com.
| Prep Time | 5 min |
| Cook Time | 30 min |
| Servings |
servings
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Ingredients
- 2 - 3 lbs chicken with skin (breasts, thighs drumsticks or wings)
- Seasoned Salt
- California Style Garlic Salt
- 3 Tbsp butter melted
- 3 c water
- 3 Tbsp flour
- salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 450*.
- Place chicken in a 9x13 pan. Season chicken generously on all sides. drizzle melted butter over the top of the chicken.
- Bake, uncovered, 25-30 min, or until the chicken is no longer pink or fleshy inside, turning 1/2 way through baking time. If skin is not crispy enough, turn the oven up to broil for the last 2 minutes of cooking, but watch it closely so that it does not burn!
- Remove from oven and place chicken on a plate. Cover with foil.
- To make gravy, place pan directly onto stovetop burner and turn burner to high. Add one cup of water to the pan. Using a spatula, scrape any dried drippings so they come loose. Add flour to a glass measuring cup or bowl. Slowly add water so the mixture remains smooth. (For thicker gravy, use more flour. For thinner gravy, use less flour or more water.) Add to pan and stir with a wire whisk (spring coil whisk is best). Heat to boiling, then turn down heat. Simmer a few minutes or until thickened. Salt and pepper to taste.
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