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Skinless Fried and Baked Chicken and Gravy

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“From An incredibly tasty half fried, half baked skinless chicken that is good hot or cold. Low fat, the gravy is very tasty!”

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Line 13 x 9 x 2 pan with foil and grease or spray lightly.
  3. In a paper bag, combine flour, salt, paprika, allspice, red pepper, cloves and nutmeg. Set aside 2 tablespoons of this mixture to make gravy.
  4. Shake chicken in flour mixture.
  5. In 12" nonstick skillet heat oil over medium high heat.
  6. Brown chicken turning occasionally about 6 minutes or until golden brown.
  7. Transfer to prepared pan.
  8. Bake uncovered for ten more minutes on each side or until crispy.
  9. Reserve 2 tablespoons drippings in skillet.
  10. Whisk saved flour mixture into skillet drippings cooking over medium heat about 2 minutes or until it's a cinnamon brown color.
  11. Gradually whisk in milk, lowe heat and whisk constantly for 5 minutes.
  12. Serve hot.
  13. Chicken is good cold next day too!

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