1/2 cup flour
2 tbsp. grated orange rind
1 tsp. salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 1/2 to 3 lb. cup up frying chicken
1 7/8 cups undiluted Carnation Evaporated Milk
1/4 cup butter
1 cup orange juice
Cooked rice

Makes 4 Servings

Recipe from Cooking with a Velvet Touch (1964)

Mix flour, orange rind, salt , seasoned salt and pepper.  Dip chicken in Carnation; then roll in flour mixture.  (Save remaining flour mixture and Carnation for gravy.)  Fry chicken in butter until golden brown; cover and cook over low heat until tender, about 45 min.  Remove chicken from pan.  Add remaining flour mixture to drippings, stirring constantly.  Brown flour.  Slowly add remaining Carnation, stirring until well blended.  Cook until thickened.  Stir orange juice into gravy, very slowly; cook until thickened.  Serve sauce over chicken and cooked rice.