American fried chicken with cream gravy

Ingredients

• 480 ml of half-and-half buttermilk
• 1.8 kg of chicken, cut into pieces, without the wings
• 60 ml of paprika
• 3 tablespoons of salt
• 3 tablespoons of freshly ground black pepper
• 3 tablespoons of zesty lemon pepper
• 2 tablespoons of cayenne pepper
• 300 g of flour
• 500 g of vegetable shortening for frying
• 240 ml of chicken broth
• 240 ml of whole milk
• 60 ml of thick cream
• 2 tablespoons of flour
• 1 tablespoon of freshly ground black pepper

Combine the spices for the chicken and the buttermilk in a large bowl. Add the chicken, coat it well, and let it marinate in the refrigerator for one night to one day.

Drain the chicken in a colander and pat it dry with paper towels. Let it rest for 2-3 minutes.

Heat the fat in a 30 cm cast iron frying pan to 165 °C. Place the thighs in the center, and the breasts and drumsticks around the edges. Fry for 10-12 minutes on each side, until the chicken is golden brown and the internal temperature of the thighs reaches 82 °C.

Remove from the frying pan and drain on a wire rack. Cover loosely with aluminum foil and set aside.

Keep only 2 tablespoons of fat in the frying pan and place it over medium to high heat. Add the flour and whisk constantly until the mixture turns golden.

Deglaze with the broth and whisk constantly until the liquid has reduced by two-thirds.

Add the milk, cream, and pepper, then bring to a boil. Simmer, stirring occasionally, until the liquid has reduced to 240 ml and thickened. If the sauce is too thick, add milk, 60 ml at a time.

Serve the chicken with the sauce.