Maryland Fried Chicken With Cream Gravy - cooking recipe

Ingredients

Fried Chicken
4 lbs bone-in skin-on chicken pieces (refer to \"NOTE\" above)
1 tablespoon dry mustard
1 tablespoon garlic powder
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
3 cups peanut oil or 3 cups vegetable shortening
Old Bay Seasoning
Cream Gravy
1/4 cup pan dripping (from frying chicken)
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1 cup heavy cream
1 teaspoon pepper
salt

Preparation

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