Fried chicken is a staple meal in many households. If you are tired of the same old fried chicken
and gravy give this tasty twist a try. The
chicken in this dish is cooked in much less oil than what is normally
used for frying, so it is a bit healthier.
Using fat free sour cream also helps if you are concerned about fat
content.
What You Need
Large Frying Pan -14” if you have it3 lbs. Chicken – thighs, legs or wings or mix of all
¼ Cup Flour
2 Tbsp. Cooking Oil (any kind, i.e. Vegetable, Canola, Olive Oil)
¾ Cup Water
½ Cup Chopped Onion
2 tsp. Paprika
½ tsp. Salt (optional)
1 Tbsp. Flour
1 8 oz. Carton Sour Cream
1 tsp. Finely Shredded Lemon Peel (optional but worth it)
Note:
if you don’t have a lemon, you can use ½ tsp. jarred lemon peel if you
have it
Preparation
Rinse chicken pieces and pat dry.
Coat all chicken pieces with ¼ cup flour.
Brown chicken on all sides in hot oil, about 10 minutes. Drain off fat.
Cooking
Mix together ¾ cup water, ½ cup chopped onion, 2 tsp. paprika and
optional ½ tsp. salt. Add to skillet
with chicken, cover and cook 35 – 40 minutes or until no pink remains. Transfer chicken to serving platter, reserving
skillet juices. Cover chicken to keep
warm.
Stir 1 tbsp. flour into the sour cream.
Stir mixture into juices in skillet.
Cook and stir until thick and bubbly.
Stir 1 minute longer then add lemon peel. Pour sour cream gravy over chicken.
Serve over rice.
