Poor Ed, who really loves fried chicken, has lived with me for more than forty years and never had good fried chicken at home. I've never been able to make it properly. Until tonight. I think in the past I've been afraid of using so much oil, and probably I didn't wait until it was good and hot before slipping the chicken bits in. But here it is, simple as can be. About an inch of oil, almost at the smoke point, chicken thighs dried, salted, and peppered, then dipped in flour and slipped skin-side-down into the hot oil. The recipe says to cook them for about 12 minutes, turning frequently; I thought it took a bit longer for them to get nicely golden.
As you get the pieces cooked, put them on a paper-towel lines plate and into a very low oven to stay warm while you make the cream gravy. Sorry, I served the gravy over mashed potatoes, not over the chicken.
My mother and her mother before always made fried chicken with cream gravy. They did not come from Maryland. How did this tradition end up in Kansas, I wonder?
Stop by Cookbook Countdown to see what other folks are making from their November cookbook. Why don't you choose a cookbook from your shelf and join in?