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1
Put the chicken pieces in a large bowl and cover them with water.
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2
Sprinkle the salt in the water, cover the bowl, and refrigerate for 4 hours or overnight.
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3
Pour oil into an electric frying pan or deep, heavy skillet to a depth of 1 inch.
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4
Heat the oil to 375F.
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5
(Check the temperature by sprinkling flour over the oil.
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6
If the flour sizzles, the oil is hot enough.)
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7
Drain the water from the chicken, sprinkle each piece with pepper, and coat the pieces with flour.
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8
Carefully place the chicken in the hot oil.
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9
Place the cover on the pan and open the vent to allow a small amount of steam to escape.
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10
Cook for 15 minutes.
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11
Remove the cover and, using tongs, turn each piece of chicken.
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12
Replace the cover and cook for 15 minutes more, or until done.
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13
Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone.
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14
Neither the meat nor the juices should be pink.
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15
Drain the chicken on paper towels and keep warm while you make the gravy.
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16
Pour off all but 4 tablespoons of the oil from the pan in which the chicken was fried, leaving the bits of browned flour in the pan.
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17
Sprinkle in the 4 tablespoons flour.
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18
Stirring with a wire whisk, cook the flour and drippings until the flour is browned, about 1 minute.
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19
Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes.
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20
Season with salt and pepper.
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21
Pass the chicken and gravy separately.
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22
Milk makes the gravy rich and smooth.
