Southern Fried Chicken with Country Gravy

Ingredients

• 1 fryer chicken (2 1/2-3 1/2 lb)
• Salt and freshly ground pepper
• 1 cup buttermilk
• 1 Tbsp mustard
• 2 tsp chopped fresh tarragon
• 2 tsp all-purpose flour
• plus more for dredging
• Vegetable oil for pan-frying
• 1 cup whole milk
• warmed

Instructions

1. 1

   Cut the chicken into serving pieces.

2. 2

   Trim the pieces of excess fat and season well with salt and pepper.

3. 3

   Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.

4. 4

   Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly.

5. 5

   Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.

6. 6

   Preheat the oven to 300°F.

7. 7

   Remove the chicken from the marinade, allowing any excess to drip off.

8. 8

   Dredge in the flour.

9. 9

   Pour the oil into a skillet to a depth of 1/2 inch.

10. 10

    Heat over medium heat until it registers 350°F on a deep-frying thermometer.

11. 11

    Add the legs and thighs to the hot oil, in batches as needed.

12. 12

    Pan-fry until golden brown on the first side, 6—7 minutes, then turn and fry on the second side until golden, 7—8 minutes more.

13. 13

    Place on a rack in a baking pan and put in the oven.

14. 14

    Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F.

15. 15

    Continue frying the breast pieces in the same way, then add to the pan in the oven.