6-8 Chicken legs, thighs or combination
1 tsp of Lowry's Seasoned Salt
1 1/2 c. all-purpose flour
1 Tbsp. Cajun/Creole Seasoning
1 1/2 c. chopped onion
1/2 c. chopped green bell pepper
3/4 c. flour
4-6 c. water
2 Tbsp. Chicken bouillon
pepper to taste
splash of Worcestershire sauce
canola or vegetable oil for frying
Preheate the oven to 350 degrees. Heat oil in a large dutch oven over medium-high heat. Sprinkle both sides of the chicken lightly with the seasoned salt. Whisk the creole/cajun seasoning into the flour and dredge chicken through the seasoned flour, shaking off excess. Add the oil to the pan (up to about 1 inch in the pan) and fry the chicken pieces until lightly browned on all sides; set aside on a rack to drain.
Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not overbrowned. Stir in the flour, a little at a time, untill fully incorporated. Cook, stirring constantly for about 5 minutes. Begin adding the water, one cup at a time, blending each cup in before adding the next. Stop when gravy reaches the desired consistency.
Stir in the chicken bouillon and bring to a boil. Add pepper to taste and a splash of Worcestershire sauce if desired. Remove pot from heat and add the chicken pieces back into the pot. Turn each piece to coat all sides. Transfer covered pot to the oven and bake for 350 degrees for one hour, gently stirring every once in a while to prevent sticking and turn over the pieces. Cook until the chicken is cooked all the way through. For me, it was more like 1 hour and 15 minutes. Once done, remove pot from oven and allow to rest on the stove for about 5 minutes. This will continue the cooking process and allow the meat to absorb the juices.
This is really good! My family said I need to make this again. The gravy is amazingly good! We were topping our mashed potatoes and bread with it, as well. I got this recipe from Mommy's Kitchen.