Indeed, this recipe is fattening, but oh, is it good!

Smothered Chicken, fried, then simmered to perfection...

This recipe will take approximately 1 to 1 1/2 hours at most to prepare to completion, however, feel free to allow the chicken to simmer to your liking, for you see, the longer the chicken simmers, the more tender the chicken will be.

Ingredients:

One whole fryer chicken, well cleaned and cut into individual pieces.
Two whole medium-large sized onions, sliced into 1/8" to 1/4" thick slices.
One quarter cup vegetable oil (feel free to use the oil of your choice)
1 1/2 to 2 cups flour.
Salt - 1 1/2 tsp.
Pepper - 1 1/2 tsp.
Garlic powder - 2 tablespoons
Onion powder - 2 tablespoons
Parsley - 2 tablespoons
Paprika - 1 tsp.
One, regular sized can of evaporated milk.
1 1/2 to 2 cups of water.
One package of a dry, instant chicken noodle soup mix (or feel free to use vermicelli and dry chicken bullion instead, but please, be careful not to use too much of either of these two ingredients)

Additionally you will need the following items for cooking:

One, gallon sized, plastic food storage bag.
One pair of tongs (for turning and serving the chicken pieces)
5-Qt (deep) Saucier with Lid
One large serving platter

Step One: Mix all of your dry ingredients together (do not include the soup mix) inside of your 1 gallon food storage bag. Seal the bag and shake vigorously to mix the dry mixture. Next, carefully place no more than two pieces of wet chicken at a time inside of your bag, seal and shake the bag so as to fully coat the chicken with the dry mixture. Once the chicken pieces have been fully coated, carefully remove each individual piece then place the pieces onto the platter. Continue this process until all of your chicken pieces have been coated. Once coated, the chicken pieces are ready for cooking. Now, set aside your platter.

Step Two: Add oil to your 5 quart pan and place atop a medium to high flame or heat source (stove top). Allow the oil to heat for approximately 3 minutes, then place chicken pieces into your pan to fry. Allow the chicken pieces to fry for approximately 5 to 7 minutes on each side. At this point, you'll need to wash your platter and set it aside once more as you will need to use it again later on.

Step Three: Drain as much of the oil out of your pan as is possible without losing any drippings, then replace the pan onto the stove. Place onion slices atop the chicken. Next, sprinkle the dry

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