Fried Chicken with Country Cream Gravy
- 1 1/2 c GFCF flour mix
- 2 teaspoons salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/2 c MimicCreme (unsweetened) or Cashew Cream
- 1 (3-pound) chicken, cut into 8 serving pieces
- 2 c Canola, safflower or sunflower oil
- 3/4 c MimicCreme or Cashew Creamfor gravy
Preheat oven to 375.
Put flour with salt, pepper, onion powder, garlic powder and paprika in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.
Turn chicken pieces in one half cup MimicCreme in a bowl, then add chicken to flour mixture and seal bag (discard creme). Shake to coat and let stand in bag while oil heats.
Heat oil in skillet over moderately high heat until it registers 360Â°F on thermometer. Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more. Transfer to a baking pan with a rack to keep the grease off the chicken, bake in the oven at 375 degrees for 20 minutes while making the gravy.
Pour off and discard all but 1 tablespoon fat from skillet, keeping all of the bits and scraps from the chicken in the pan, then stir 1-2 tablespoons of the seasoned flour mix into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 3/4 c MimicCreme and cook, scraping up brown bits, whisking until the consistency you want. Season with salt and pepper and spoon over chicken or mashed potatoes.