Miss Mona's Fried Chicken with Gravy

• servings: 6 to 8 servings

Ingredients

2 frying chickens, each cut into 8 pieces, rinsed and patted dry

Salt and pepper

1 cup plus 3 tablespoons all-purpose flour

Lard or vegetable shortening, for frying

3/4 cup milk

Directions

Season the chicken pieces with salt and pepper.

Combine 1 teaspoon of salt with 1 cup of the flour on a shallow plate or in a gallon-size resealable plastic bag.

Roll the chicken pieces in the flour or toss them in the plastic bag until well coated. Set aside.

Heat enough lard over medium-high heat to reach 1.5 inches in a large, deep-lidded cast-iron skillet. When the fat is hot but not smoking, shake the excess flour from the largest pieces of chicken and slip them into the pan.

Follow with the remaining pieces, working inbatches and taking care to not crowd the pan.

Cover the pan and fry for about 7 minutes, or until the bottom is deep golden.

Turn the chicken pieces and fry on the other side with the cover off the pan until they are golden, about 10 minutes more.

Transfer the chicken to clean paper bags or paper towels to drain.

To make gravy, pour off all but 2 tablespoons of the fat from the pan, leaving the darkened and crunchy bits.

Add 3 tablespoons of flour and whisk together over low heat.

Whisk in the milk and cook, stirring constantly, until thickened. Season with salt and pepper. Serve the gravy on the side.