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Combine the flour, salt, pepper, dry mustard, celery
salt, and paprika in a brown
paper bag. Wash and dry the chicken pieces. Shake the
chicken pieces one at a time
in the flour mixture.
Melt the butter in a shallow baking dish, large
enough to hold the chicken in one layer.
Arrange the chicken pieces in the dish and turn them
once to coat both sides in the butter.
Bake at 375 degrees F, uncovered, for 75 minutes, turning
once. Remove the chicken to
a preheated serving platter.
Place the roasting pan over a low heat and add 1
teaspoon xanthan gum to the chicken
drippings and butter. Scrape the sediment from the bottom
and blend thoroughly. Stir in
two cups of hot water and keep stirring until the gravy
thickens. Yield: 4 servings
Per Serving: 883 Cal (74% from Fat, 25% from Protein,
2% from Carb); 54 g Protein;
72 g Tot Fat; 4g Carb; 2 g Fiber; 79 mg Calcium; 5 mg
Iron; 1017 mg Sodium;
309 mg Cholesterol
