Buttermilk Fried Chicken with Pan Gravy

Instructions

Cut the chicken into 8 to 10 pieces. Stir the buttermilk together with the mustard, cayenne, black pepper, cinnamon, oregano, parsley and paprika, add the chicken, and leave it to marinate for 4 hours.

Lift each piece out of the marinade and let it drip for a few seconds. Coat it in the seasoned flour. Shaking the piece in a small plastic bag with the flour is the easiest way to do this.

Lay the pieces out separately, not stacked, and rest them for about 10 minutes. Then coat them in flour a second time. The first coat soaks up the buttermilk, and the second forms the seasoned outer crust.

Heat the oil in a deep, wide pan until it is smoking hot. Fry the chicken in batches so the pieces never touch. After 3 or 4 minutes, turn the pieces and lower the heat.

Continue frying for 20 to 25 minutes, turning every few minutes. The chicken is ready when it is deep golden brown and the juices run clear. Take it out when it is just about done, since it keeps cooking as it rests.

Drain the chicken on absorbent paper or cloth. If you are not serving it right away, keep it uncovered and unstacked in a lightly warmed oven.

Pour the oil out of the pan, keeping 3 to 4 tablespoons along with all the flour and chicken residue. Over medium heat, sauté the chopped onion and garlic for a few minutes. Whisk in 3 to 4 tablespoons of flour and keep stirring until the mixture turns light to medium brown, without letting it burn.

Whisk in the 3 cups of chicken stock. Cover and simmer on low heat for 15 minutes, then season with salt and pepper to taste.

Serve the chicken with rice and green vegetables, and spoon the gravy over both rice and chicken.