Better Than Chicken And Biscuits
1 (3 to 4 pound) chicken, cut up
2 cups all-purpose flour, divided
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons baking powder
4 eggs
1 1/2 cups milk
3 tablespoons melted butter
Vegetable oil
Preheat oven to 325. In bowl, combine 1/2 cup flour, 1 teaspoon salt and pepper. Dredge chicken in flour. Brown in 1/4 inch hot oil. Drain, reserve drippings for gravy, set aside. In another bowl, sift together remaining flour, baking powder and remaining salt, set aside. In another bowl, beat eggs until very light and airy. Stir in milk and butter, carefully, you want light air to stay in eggs as much as possible. Blend wet mixture into dry ingredients, whisking until smooth. Spoon into well greased baking dish. Place browned chicken on top. Sprinkle with pepper. Bake for 1 hour, or until puffed and golden browned. Serve immediately with cream gravy using drippings and stock.