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1
Season the chicken generously with salt and pepper.
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2
Set aside.
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3
Place the flour in a shallow plate and season with cayenne, salt, and pepper.
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4
Set aside.
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5
Line a baking sheet or large plate with brown paper bags or several layers of paper towels.
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6
Heat the shortening in a large skillet, preferably cast iron, over medium-high heat until the temperature measures 375F on a deep-fat thermometer.
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7
Meanwhile, to fry the chicken, starting with the dark meat (since it takes longer to cook) and working one piece at a time, dredge the chicken in the seasoned flour, turning to coat.
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8
Shake to remove excess flour.
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9
Reserve any leftover seasoned flour for the gravy.
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10
One piece at a time, slip the chicken into the hot fat without crowding; the fat should not quite cover the chicken.
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11
Adjust the heat as necessary to maintain the temperature at 375F.
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12
At this stage, a splatter guard (a wire cover laid over the pan) may prove useful to contain the hot grease.
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13
The guard lets the steam escape, while allowing the chicken to brown nicely.
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14
Fry the pieces, turning them once or twice, until the coating is a rich, golden brown on all sides, 10 to 14 minutes.
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15
Decrease the heat to medium-low and cover the skillet.
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16
Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, an additional 10 to 15 minutes.
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17
(An instantread thermometer inserted into a thigh should register 170F.)
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18
Remove the pieces and drain on the prepared baking sheet.
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19
(Do not hold the chicken in a warm oven; it will get soggy.)
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20
To make the gravy, remove the skillet from the heat.
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21
Pour off most of the grease, leaving 2 to 3 tablespoons and any browned bits.
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22
Decrease the heat to very low.
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23
Add the butter and cook until foaming.
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24
Add 4 tablespoons of the reserved seasoned flour and stir to combine.
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25
Cook, whisking constantly, until golden brown, 2 to 3 minutes.
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26
Whisk in the stock.
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27
Increase the heat to medium and bring to a boil.
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28
Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon.
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29
Add more stock or water to achieve the correct consistency.
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30
Taste and adjust for seasoning with salt and pepper.
