Chicken-Fried Chicken with Homemade Gravy

Ingredients

• 4 boneless, skinless chicken thighs
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 2 cups vegetable oil or lard, for frying
• Wet Dredge: 1 cup buttermilk
• 2 eggs
• 1/4 cup Frank's RedHot Sauce or your favorite hot sauce
• Dry Dredge: 2 cups all-purpose flour
• 1/4 cup corn starch
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Gravy: 2 Tablespoons vegetable oil or lard, from frying plus 2 Tablespoons leftover dry dredge
• 2 cups half and half or milk
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Method

1. Preheat the oil. In a large cast-iron skillet or heavy-bottom pot, preheat your oil or lard to around 350 degrees F.
2. Prepare and season the chicken. Flatten your chicken thighs to an even thickness, if needed, then season on both sides with salt and pepper. Set the seasoned thighs aside while you prepare your dredges.
3. Make the dredges. In a large, shallow-bottom bowl or dish, combine all the dry dredge ingredients. In a second, similar dish, add the buttermilk, eggs, and hot sauce, then stir with whisk to combine.
4. Double dredge the chicken. Coat the chicken pieces in the dry dredge, then dip in the buttermilk mixture before returning to the flour for a final coat. Place your dredged chicken on a wire rack.
5. Fry the chicken. Carefully place the chicken in the oil in small batches. Give them 4–5 minutes per side, flipping once with tongs. Once the chicken thighs reach an internal temperature of 175 degrees F with an instant-read meat thermometer, remove to a paper towel to remove any excess oil.
6. Make the gravy. Pour off all but 2 Tablespoons of the oil then add about 2 Tablespoons of the dry dredge to make a roux, whisking constantly for about 1 minute. Slowly pour in half and half, whisking to prevent lumps. Cook until thickened.
7. Smother, serve and enjoy. Cover the fried chicken thighs in gravy and serve with your favorite sides.