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1
First of all, if you are using leg quarters, trim off excess fat.
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2
I leave the skin on mine, I like the way the chicken comes out with it on.
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3
Rinse the chicken pieces.
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4
Season them with your choice of seasonings.
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5
I use Tony Chachere's, a little salt and pepper, and garlic powder.
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6
I also season the flour I use to coat the chicken.
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7
Next shake the chicken pieces a few at a time in the flour until well coated.
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8
Heat enough oil in a dutch oven to fry chicken.
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9
(I do this in a dutch oven instead of a skillet, because I also put this in the oven.
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10
Saves using two pans!
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11
).
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12
Fry the chicken pieces on all sides until lightly brown.
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13
Add the chopped onion, and continue cooking until the onions are soft.
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14
Drain oil.
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15
Add enough water to cover chicken, and simmer a little while until it starts to make gravy.
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16
It may be thick, and you can add more water to thin a bit, as this will thicken in the oven.
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17
Remove from heat.
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18
Heat oven to 350 degrees, and cook for about an hour, or until chicken is done.
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19
Keep checking at times to make sure the gravy is not getting too thick, as it may stick.
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20
If it is, just add a little bit more water.
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21
I usually serve rice with this, and of course some veggies.
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22
I love the way this makes it's own cream gravy.
