Fried chicken ingredients:
- Two 4 pound fryer chickens, cut into pieces, rinsed
and patted dry.
- 2 cups all-purpose flour
- 5 tbsp old bay seasoning.
- 2 tbsp salt.
- 1 tbsp freshly ground black pepper.
- Vegetable oil, for frying.
Pan gravy ingredients:
- 2 tbsp all-purpose flour.
- 2 cups warm milk.
- Salt.
- Black pepper.
Fried chicken directions:
1- Preheat the oven to its lowest temperature setting.
2- Mix the flour, seasoning, salt and pepper in a large pot.
3- Drop in the chicken pieces and shake to coat.
4- Pour the oil into a deep 12-inch cast-iron skillet to
a depth of 1 inch. Heat it over high heat until a drop of
water bubbles.
5- Shake any excess seasoning mix off the chicken and
put it skin-side down in the skillet, in batches if necessary to avoid
overcrowding.
6- Cook on one side, uncovered, for 15 minutes, then
turn the chicken pieces over and fry until golden brown, about 15 minutes more.
7- Drain the chicken on paper towels and keep warm in
the oven while you finish frying the rest of the chicken.
Pan gravy directions:
1- Pour off the oil, leaving approximately 3 tbsp in the
skillet, and turn the heat to medium.
2- Add the flour while whisking, mixing in the crunchy
bits and cooking for 5 minutes.
3- Pour in the milk and bring it to a low boil, whisking
constantly and cooking for another 2 minutes.
4- Season with salt and pepper and serve with the fried
chicken.