Country Fried Chicken
Country fried chicken with cream gravy is a Southern-style plate built on a long buttermilk soak and a pan sauce made in the same skillet. The overnight marinade, loaded with paprika, cayenne and lemon pepper, seasons the meat through to the bone. Draining the pieces on a rack instead of paper keeps the crust crisp, and the gravy picks up every browned bit left behind in the cast iron.
Instructions
Stir the paprika, salt, black pepper, lemon pepper and cayenne into the buttermilk in a large container. Add the chicken pieces, turn them until fully coated, and refrigerate for at least overnight and up to a full day.
Tip the chicken into a colander to drain, then dredge each piece in flour. Let the coated pieces sit for 2 to 3 minutes so the coating settles.
Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Put the thighs in the center and the breasts and legs around the outer edge, then fry 10 to 12 minutes per side. The chicken is done when it is golden brown and the thighs read 180°F inside.
Lift the chicken onto a cooling rack to drain, and cover it loosely with foil. Keep it on the rack rather than paper towels so the underside stays crisp.
Pour all the fat out of the skillet except 2 tablespoons and set it over medium-high heat. Add the all-purpose flour and whisk constantly until the paste turns a pale blond color.
Pour in the chicken broth to deglaze, scraping up the browned bits, and keep whisking until the liquid has reduced by two thirds.
Add the milk, cream and the remaining tablespoon of black pepper and bring to a boil. Cook, whisking now and then, until the gravy has thickened and reduced to about 1 cup. If it gets too thick, loosen it with milk, ¼ cup at a time.
Serve the chicken smothered in the cream gravy.
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