Chicken-Fried Chicken with Cream Gravy

Ingredients

• For the chicken:
• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 4 boneless, skinless chicken thighs, or 2 boneless, skinless chicken breasts, cut and pounded into 4 cutlets
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 4 cups vegetable shortening or peanut oil, for frying
• For the cream gravy:
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 medium cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper

Directions

1. For the Chicken: In a small bowl, stir together the paprika, black pepper, garlic powder, oregano, and cayenne pepper with a fork until evenly blended. Working with 1 piece at a time, place the chicken between 2 sheets of plastic wrap or in an opened zipper-lock bag, then flatten it with a meat pounder or the base of a heavy skillet until it is approximately 1/4 inch thick. In a large bowl, whisk the buttermilk with the egg, 1 tablespoon salt, and 2 tablespoons of the spice blend. Add the chicken and turn each piece so it is coated. Pour everything into a gallon-sized zipper-lock freezer bag and chill for at least 4 hours and up to overnight, turning the bag now and then so the marinade stays evenly distributed around the chicken.
2. For the Gravy: When it is time to cook the chicken, start the gravy. Melt the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high heat until it bubbles and foams. Stir in the onion and cook until tender, about 4 minutes, reducing the heat if the butter begins to darken. Add the garlic and stir until it smells fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring the whole time, until it disappears into the butter, about 1 minute. Slowly pour in the milk while whisking constantly. Whisk in the cream, bring the mixture to a simmer, and keep whisking as it cooks. Let it simmer until thickened, about 3 minutes. Add salt and plenty of pepper to taste. Hold the gravy warm while the chicken fries.
3. In a large bowl, whisk the flour, cornstarch, baking powder, 2 teaspoons salt, and the rest of the spice mixture. Add 3 tablespoons of marinade from the zipper-lock bag, then rub it into the flour with your fingertips. Take the chicken out of the bag, letting extra buttermilk fall away. Set the chicken in the flour mixture, then turn, toss, and press it until every piece has a generous coating that sticks. Shake each piece over the bowl to knock off loose flour, then move it to a large plate.
4. Set an oven rack in the middle position and heat the oven to 175 degrees F. In a wok or 12-inch cast iron skillet, warm the shortening or oil over medium-high heat until it reaches 425 degrees F, about 6 minutes. Regulate the burner as needed to hold the temperature steady, and do not let the fat climb higher.
5. Gently ease 2 pieces of chicken into the hot fat. Adjust the heat so the oil stays at 325 degrees F as the chicken cooks. Fry the pieces undisturbed for 2 minutes. Using a wire-mesh spider or tongs, carefully move the chicken a little without scraping off the coating, and cook until the underside is deep golden brown, about 3 minutes. Turn the chicken over with care and fry until the other side is golden brown, about 2 minutes longer.
6. Move the chicken to a paper towel-lined plate and let it drain for 30 seconds, turning it once. Then place it on a wire rack set inside a rimmed baking sheet and keep it warm in the oven. Cook the remaining 2 pieces of chicken the same way. Serve with the cream gravy.