1 (3 to 4 lb.) chicken, cut-up
2 cups all-purpose flour
1 cup breadcrumbs
pinch of thyme (add to flour)
1 large egg, beaten with 2 tbsp. buttermilk
salt and white pepper
garlic and onion powder
vegetable oil, for frying at 355°F

Cut a young chicken fryer into about 12 pieces, dividing breast and back.

Season well by sprinkling with salt, pepper, and a light dusting of onion and garlic powder. Roll each piece of chicken in seasoned flour (thyme, salt, pepper, garlic and onion powder), then dip into egg which has been beaten with 2 tablespoons buttermilk (or milk), then in bread crumbs.

Have 1/2-inch hot vegetable oil in skillet.

Place in pieces of prepared chicken. Cook slowly, covered, for about an hour, turning often to brown evenly on all sides. It helps to use a vented lid.

Slow cooking is important! If chicken is browning too quickly, reduce heat slightly as needed. Remove smaller pieces as they finish cooking first.

When chicken is done, transfer to a dish lined with paper towels, then after blotting excess grease, move to a hot serving dish.

HOMEMADE GRAVY:

Using fat in pan, add an equal amount of flour (2 tablespoons flour for each 2 tablespoons fat). Blend thoroughly. Stir in gradually 1 cup milk, thin cream or water. Add 1/2 teaspoon of Knorr chicken soup base.

Submitted by: Belle