Richmond Fried Chicken

1/2 C all purpose flour

1/2 t each salt and paprika

1/4 t each ground allspice and crushed red pepper flakes

1/8 t each ground cloves and nutmeg

1 broiler-fryer (3 lbs.), skin and wing tips removed, cut into 8

pieces

2 T vegetable oil

1-2/3 C low-fat milk (1%)

Preheat oven to 400 degrees F. Line 13x9x2 inch baking pan with foil and grease it lightly. On wax paper, combine flour, salt, paprika, allspice, red pepper flakes, cloves and nutmeg. Set aside 2 tablespoons of the mixture.

Dredge chicken in remaining flour mixture. In a 12 inch nonstick skillet, heat oil over moderately high heat. Brown chicken for 6 minutes or until golden, turning occasionally. Transfer to baking pan, reserving 2 tablespoons of drippings in the skillet. Bake the chicken, uncovered, for 20 minutes or until crispy, turning each piece once.

Meanwhile, prepare the gravy: Whisk the reserved 2 tablespoons of flour mixture into the skillet. Cook over moderate heat for 2 minutes or until cinnamony brown. Gradually whisk in the milk, lower the heat, and whisk constantly for 5 minutes or until the gravy is slightly thickened. Serve with mashed sweet potatoes, steamed green beans and wax beans, and Buttermilk Biscuits. Makes 4 servings.