- 1/4 cup vegetable oil, divided
- 1 red onion, cut into strips
- 1 (2 to 3 pound) whole chicken, cut into 8 pieces
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon crushed red pepper flakes
- 2 cups water
- 1 cup cider vinegar
- Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.
- Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.
- Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.