|(Sheryl Julian/Globe Staff)|
|1/2||teaspoon white pepper|
|1||whole chicken (3 1/2 pounds), cut into 8 pieces|
|2||quarts canola oil (for shallow fat frying in 2 skillets)|
1. In a bowl, combine flour, salt, pepper. Stir well.
2. In another bowl, pour the buttermilk.
3. Have an empty roasting pan on hand. Set a rack near the stovetop and line it with brown paper bags.
4. Dip the chicken pieces into the buttermilk. It’s OK to let them sit for 30 minutes. Using tongs, and working with 2 pieces at a time, lift the chicken from the buttermilk and transfer to the flour. Dust both sides of chicken with flour. Lift up, shake off the excess, and transfer to the roasting pan. Continue until all the pieces are coated, setting them in a single layer.
5. Heat 2 large cast-iron skillets. Add 1 1/2 inches of oil to each. When the oil is hot - test by dropping in a pinch of the coating flour, which should sizzle immediately - add enough chicken to each pan so the pieces do not touch. Cook the chicken over medium heat for 10 minutes or until the undersides are golden.
6. Using tongs, turn the chicken and continue cooking for 10 minutes more.
7. Turn the heat to low. Cover the pans and cook the pieces for 5 minutes more or until cooked through. Drain on brown paper.
|1||cup chicken stock|
1. Carefully tip all but 2 tablespoons of the oil out of one of the skillets into a bowl. Wipe any oil that drips down the side of the pan.
2. Whisk the flour into the oil over medium-high heat until the mixture is smooth. Gradually whisk in the milk. When the mixture is smooth and beginning to bubble at the edges, whisk in the stock a little at a time. Cook, whisking constantly, until the mixture comes to a boil. Add salt and pepper. Lower the heat and let the gravy simmer, whisking occasionally, for 3 minutes or until it is smooth.
Adapted from Mrs. Rowe's Restaurant