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1
For the chicken: Put the chicken pieces in a large bowl and cover them with water.
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2
Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight.
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3
When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
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4
Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil.
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5
If the flour sizzles, the oil is hot enough.
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6
Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess.
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7
Carefully place the chicken in the hot oil.
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8
Place the cover on the pan, leaving a small opening for steam to escape.
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9
Cook for 15 minutes.
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10
Remove the cover and, using tongs, turn each piece of chicken.
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11
Replace the cover and cook for 15 minutes more, or until done.
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12
Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone.
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13
Neither the meat nor the juices should be pink.
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14
Drain the chicken on paper towels and keep warm.
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15
For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet.
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16
Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
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17
Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes.
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18
Season with salt and pepper and serve with the chicken.
