Lodge

Ingredients

• 2 eggs
• 2 tablespoons milk
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 2 broiler fryer chickens (3 – 3-1/2 lb. each) cut up
• 1 cup shortening

And for the Milk Gravy

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• 1 cup water
• 1/8 teaspoon browning sauce (optional)
• Fresh oregano (optional)

Preparation Directions

1. In a medium bowl, beat eggs and milk. In another bowl, combine flour and seasonings.
2. Dip chicken pieces in egg mixture, then in flour mixture.
3. Melt shortening in a 12” Chicken Fryer; brown chicken on both sides.
4. Cover and cook over low heat for 45 minutes or until juices run clear.
5. Remove chicken from fryer; keep warm. Reserve ¼ cup drippings in fryer for gravy.
6. To make gravy, stir flour, salt and pepper into reserved drippings in fryer. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to fryer. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired.
7. Serve gravy with chicken. Garnish with oregano.