General Gilbert's California Fried Chicken with Pan Gravy

1. 1

   For the fried chicken: Preheat the oven to its lowest temperature setting.

2. 2

   Mix the flour, seafood seasoning, salt and pepper in a large zip-top bag.

3. 3

   Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat.

4. 4

   Pour the oil into a deep 12-inch cast-iron skillet to a depth of 1 inch.

5. 5

   Heat it over high heat until a drop of water bubbles.

6. 6

   Shake any excess seasoning mix off the chicken and put it skin-side down in the skillet, in batches if necessary to avoid overcrowding.

7. 7

   Cook on one side, uncovered, for 15 minutes, then turn the chicken pieces over and fry until golden brown, about 15 minutes more.

8. 8

   Drain the chicken on paper towels.

9. 9

   Keep warm in the oven while you finish frying the rest of the chicken.

10. 10

    For the pan gravy: Pour off the oil, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium.

11. 11

    Add the flour while whisking, mixing in the crunchy bits and cooking for 5 minutes.

12. 12

    Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes.

13. 13

    Season with salt and pepper and serve with the fried chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.