Serves: 5
Total Calories: 610

1 cup flour
2 teaspoons poultry seasoning
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder
1 frying chicken cut into 8 pieces
1/2 cup buttermilk
1 cup vegetable shortening or oil for frying
2 baking potatoes
2 carrots, peeled (optional)
1 onion, sliced thin and separated
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 soup can water
1 salt and pepper to taste

Preheat oven to 300°. Combine flour, poultry seasoning, garlic powder, and onion powder. Dip each chicken piece in butter-milk and coat well with flour mixture. Melt shortening over medium-high heat until hot and water sprinkled in the pan sizzles. Shake extra flour from chicken and fry 3–4 pieces at a time until lightly browned on all sides. Transfer pieces to a large baking pan (a chicken roaster is perfect).

Slice potatoes and carrots about 1/4 - 1/2 inch thick and fry quickly in the same oil until outsides are crisp, but not cooked all the way through. Remove with slotted spoon and add to chicken in roaster. Pour out all but 2 tablespoons of the oil, add onion, and cook until just soft. Combine soups, water, and seasoning; add to pan and stir until mixed and warm. Pour soup and onion over chicken and vegetables. Bake for 2 1/2 -3 hours, until meat is tender and gravy is bubbling.

Note: You may choose to cover the chicken in the oven if it will be unattended for much of the cooking time or if the gravy starts to develop a tough surface. Cover for half of cooking time, or occasionally simply stir the meat down into the gravy.

Nutritional Facts:

Serves: 5
Total Calories: 610
Calories from Fat: 405

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