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1
FOR THE CHICKEN:
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2
Pat chicken dry with paper towels.
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3
In small bowl, mix together mustard, garlic powder, and salt and sprinkle evenly over chicken.
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4
In shallow dish combine flour and baking powder and working one piece at a time, dredge chicken parts until well coated, shaking off excess.
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5
Refrigerate on plate for 30 minutes (or up to 2 hours).
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6
With oven rack in middle position, preheat oven to 200u00b0F degrees.
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7
Heat oil in large Dutch oven over medium-high heat to 375u00b0F
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8
Arrange half of chicken in pot, skin side down, cover, and cook until well browned, about 5 minutes per side.
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9
Lower temperature to medium, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees.
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10
Cook uncovered, turning chicken as necessary, until cooked through, about 5 minutes. (Internal temperature should register 160 degrees for white meat and 175 degrees for dark meat.).
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11
Transfer chicken to wire rack set over baking sheet, season with Old Bay, and transfer to oven.
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12
Bring oil back to 375u00b0F and repeat with remaining chicken.
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13
FOR THE GRAVY:
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14
Pour off all but 1/4 cup oil in pot.
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15
Stir in flour and cook until golden, about 2 minutes.
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16
Slowly whisk in brother, cream, and pepper. Simmer until thickened, about 5 minutes.
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17
Season with salt and serve with chicken.
