Skinless Fried and Baked Chicken and Gravy

• 12 cup all-purpose flour
• 12 teaspoon salt
• 12 teaspoon paprika
• 14 teaspoon ground allspice
• 14 teaspoon crushed red pepper flakes
• 18 teaspoon ground cloves
• 18 teaspoon ground nutmeg
• 1 whole chicken (3 pounds, skin removed, cut up)
• 2 tablespoons vegetable oil
• 1 23 cups low-fat milk

1. Preheat oven to 400.
2. Line 13 x 9 x 2 pan with foil and grease or spray lightly.
3. In a paper bag, combine flour, salt, paprika, allspice, red pepper, cloves and nutmeg.
4. Set aside 2 tablespoons of this mixture to make gravy.
5. Shake chicken in flour mixture.
6. In 12" nonstick skillet heat oil over medium high heat.
7. Brown chicken turning occasionally about 6 minutes or until golden brown.
8. Transfer to prepared pan.
9. Bake uncovered for ten more minutes on each side or until crispy.
10. Reserve 2 tablespoons drippings in skillet.
11. Whisk saved flour mixture into skillet drippings cooking over medium heat about 2 minutes or until it's a cinnamon brown color.
12. Gradually whisk in milk, lowe heat and whisk constantly for 5 minutes.
13. Serve hot.
14. Chicken is good cold next day too!

flour, salt, paprika, ground allspice, red pepper, ground cloves, ground nutmeg, chicken, vegetable oil, lowfat milk

Taken from www.food.com/recipe/skinless-fried-and-baked-chicken-and-gravy-459326 (may not work)