Maryland Fried Chicken with Cream Gravy

By vail28

Ingredients

• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 (3-pound) chicken, cut into 8 serving pieces
• 1/2 cup milk
• 2 cups vegetable oil
• 1 cup water
• 1 1/2 cups half-and-half or light cream

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.

Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). Shake to coat and let stand in bag while oil heats.

Heat oil in skillet over moderately high heat until it registers 360�F on thermometer (see cooks' note, below). Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more.

Transfer chicken with tongs to a plate. Pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. Return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter and cover loosely with foil to keep warm.