Oven Fried Chicken Legs with Rice 'n Gravy

Pretty much since we found out that my son had allergies to dairy and soy I have been craving fried chicken. Well....no one around here makes fried chicken without dairy or soy. After scouring the internet I came across a recipe that I thought I could tweak to make it dairy/soy free. So here ya go....

Oven Fried Chicken Legs:

• 5 chicken legs (this is all I had so I worked with what was in the freezer) 
• 1/4 cup flour 
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/3 cup of canola oil 
• 2 dashes of seasoning salt 
• 2 dashes of garlic salt 
• 2 dashes of onion powder 

~Preheat oven to 425°.

~Wash chicken and pat dry with paper towels. In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.

~Pour canola oil in a shallow pan, make sure the entire pan is coated with oil. Arrange chicken in the baking pan in a single layer, skin side down.

~Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done.

Brown Gravy:

• 1 can (14.5 ozs) of beef broth (check the label on your brand!! Some of them have soy in them) 
• 1/4 cup of water 
• 3 tbsp of cornstarch 

~Combine cornstarch and cold water in a small bowl. Stir cornstarch mixture slowly into beef broth in a small sauce pan.

~Stirring constantly, cook over medium heat until mixture comes to a boil. Let boil one minute.

~After one minute remove from heat. Add salt and pepper to taste. Let sit to firm up.

Rice:

Follow the directions on your bag or box of rice! ;-) I used instant white rice because I wanted something quick and easy.

The Finished Product!!