Sticky Chicken

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Sticky Chicken

1 cup all purpose flour
1 tsp seasoned salt
black pepper to taste
3 pounds chicken, whatever parts you prefer
1/4 cup vegetable oil
2 cups milk
1 - 14 ounce can chicken broth
1 Tbsp cornstarch
1/4 cup water

Preheat oven to 350 degrees F

In a large resealable plastic bag, combine the flour, seasoned salt and black pepper. Place the chicken parts in the bag a few at a time, and shake to coat.

Heat the oil in a large skillet over medium-high heat. Place the chicken in the hot oil and lightly brown quickly on all sides. Transfer chicken to a Dutch oven, add the milk and broth and cover.

Bake at 350 degrees for 1 hour.

Remove from oven and transfer chicken to a serving dish. In a separate small bowl, combine the cornstarch and water, and mix well until the cornstarch is dissolved. Add the cornstarch mixture a little at a time to the liquid in the Dutch oven, stirring with a whisk, until gravy is as thick as you like it. Pour gravy over the chicken.

   

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