SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY

My mother would make fried chicken every other Sunday. She served the fried chicken with mashed potatoes, chicken gravy, and collard greens. I believe this is the juiciest chicken with the crispiest coating. . .I think you will agree!

Dredge Ingredients
2 t garlic powder
2 t onion powder
2 t finely ground black pepper
2 t paprika
2 t dried thyme
1 t sea salt
2 cups all-purpose flour
¼ cup cornstarch

8 to 10 chicken pieces
1 cup buttermilk or whole milk mixed with juice of ½ lemon
1 egg
Peanut oil, for frying
                                 
Place pieces on a baking sheet fitted with a rack. Pat dry with paper towels and let sit on the rack for 30 minutes to come to room temperature.

Meanwhile, mix dredge ingredients together in a bowl.

Pour buttermilk into another bowl and whisk in the egg.

Working with one piece of chicken at a time, lightly dredge chicken in flour mixture, then place in buttermilk mixture. 
Dredge again in flour mixture and place back on the rack.

Heat peanut oil in a deep fryer or in a cast-iron Dutch oven to 375 degrees F.
If you don't have a thermometer, put the end of a wooden spoon in the hot oil.
If the oil bubbles around the spoon, it should be hot enough.

Fry thighs and drumsticks for a total of 14 minutes. 
Fry breasts for 12 minutes.
Fry wings for 10 minutes.

Place cooked chicken on the clean cookie sheet fitted with a wire rack and keep warm in a 225 degree F oven while frying the rest of the chicken.

Country Gravy

2 T unsalted butter

¼ cup all-purpose flour

1 cup chicken stock

2 cups half-and-half or milk

Sea salt and finely ground black pepper

In the Dutch oven that contains about 2 tablespoons of oil and the brown bits from the chicken, add the butter and let melt over medium-high heat.

Add the flour and cook, while whisking, until a light golden brown, about 2 to 3 minutes.

Whisk in the chicken stock and milk.

Season to taste with salt and pepper.