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1
Sprinkle the chicken with salt and pepper and set aside.
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2
Place the flour in a shallow plate and season with the cayenne, salt and pepper.
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3
Set aside.
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4
Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch.
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5
Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.
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6
Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat.
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7
Shake to remove excess flour.
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8
One piece at a time, add the chicken to the hot oil.
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9
The oil should not quite cover the chicken.
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10
(Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)
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11
Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes.
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12
Reduce the heat to medium and cover the skillet.
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13
Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes.
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14
(An instant-read thermometer inserted into a thigh should register 170 degrees F.) Remove and drain the chicken on the brown paper bags or paper towels.
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15
Remove the skillet from the heat.
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16
Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs.
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17
Reduce the heat to very low.
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18
Add 4 tablespoons of the remaining flour used to coat the chicken.
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19
Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes.
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20
Add the milk and stock or water.
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21
Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon.
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22
Add a heaping pinch of black pepper.
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23
Taste and adjust for seasoning with salt.
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24
Serve the gravy with the rice and chicken.
