Finger lickin' Chicken - Fried Chicken with German Cole Slaw

Fried Chicken

1. Thaw chicken breasts, butterfly and cut into smaller pieces

2.  Flour chicken pieces in ½ cup flour mixed with ½ Tbsp seasoned salt

3. Dip pieces in milk then back in the flour

4. Place the pieces in a frying pan with ¼ in oil heated to medium heat

5. Leave pieces undisturbed for several min.

6. Turn pieces when bottom edges turn golden brown

7. Fry on the other side for same amount of time

8. Remove chicken pieces and place on a paper towel to absorb extra oil

Gravy

1. Add 1 tablespoon flour to the oil in the pan and stir to make a rue
2. Add 2 ½ cups milk and whisk
3. When bubbles occur add salt, pepper and chicken bullion crumbles to taste
4. Allow to boil until desired thickness is reached

German Cole Slaw

1. Shred ½ head of cabbage
2. Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
3. Pour dressing over slaw and toss
4. Chill slaw for several hours before serving