Ingredients

Makes 4 servings

　　1 fryer chicken (2 1/2-3 1/2 lb)

　　Salt and freshly ground pepper

　　1 cup buttermilk

　　1 Tbsp mustard

　　2 tsp chopped fresh tarragon

　　2 tsp all-purpose flour, plus more for dredging

　　Vegetable oil for pan-frying

　　1 cup whole milk, warmed

　　

Step 1

Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.

　　

Step 2

Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.

　　

Step 3

Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly. Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.

　　

Step 4

Preheat the oven to 300°F.

　　

Step 5

Remove the chicken from the marinade, allowing any excess to drip off. Dredge in the flour.

　　

Step 6

Pour the oil into a skillet to a depth of 1/2 inch. Heat over medium heat until it registers 350°F on a deep-frying thermometer. Add the legs and thighs to the hot oil, in batches as needed. Pan-fry until golden brown on the first side, 6—7 minutes, then turn and fry on the second side until golden, 7—8 minutes more. Place on a rack in a baking pan and put in the oven. Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F. Continue frying the breast pieces in the same way, then add to the pan in the oven. Bake until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest parts registers 180°F for thigh and leg portions, about 25 minutes, and 170°F for breast portions, about 10 minutes.

　　

Step 7

Meanwhile, make the gravy. Use the slotted spoon to remove any browned bits from the oil in the pan and pour off all but 2—3 tsp. Add the 2 tsp flour and cook, stirring frequently with a wooden spoon, to make a blond roux, 2 minutes. Add the milk to the roux, stirring well to remove all lumps. Cook over low heat, stirring and skimming as necessary, until thickened to a saucelike consistency, 5—10 minutes. Taste and season with salt and pepper. Strain the gravy and serve with the chicken.

　　From Cooking at Home by The Culinary Institute of America, (C) © 2003 John Wiley & Sons, Inc.