Sunday Sticky Chicken

Ingredients

• 14.5 ounce chicken broth canned
• 1 tablespoon cornstarch 
• 1 cup flour all-purpose
• 6 servings ground pepper black to taste
• 2 cups milk 
• 1 teaspoon lawry's seasoned salt 
• 0.3 cup vegetable oil 
• 0.3 cup water 
• 4 pound meat from a rotisserie chicken whole cut into pieces

Equipment

• bowl
• frying pan
• oven
• ziploc bags
• dutch oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large resealable plastic bag, combine the flour, seasoned salt and ground black pepper.
3. Place the chicken parts in the bag and shake to coat.
4. Heat the oil in a large skillet over medium-high heat.
5. Place the chicken parts in the hot oil and lightly brown quickly on all sides.
6. Transfer chicken parts to a Dutch oven, add the milk and broth and cover.
7. Bake at 350 degrees F (175 degrees C) for 1 hour.
8. Remove from oven and transfer chicken to a serving dish. In a separate small bowl, combine the cornstarch and water, and mix well until the cornstarch is dissolved.
9. Add the cornstarch mixture a little at a time to the liquid in the Dutch oven, until you reach your desired consistency.
10. Serve this gravy over the chicken or on the side.