Maryland Fried Chicken with White Gravy

Ingredients

• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 whole chicken, cut into 8 serving pieces, backbone reserved
• Vegetable oil or lard, for frying
• 2 tablespoons butter
• 1 1/2 cups whole milk
• Corn on the cob, white bread with butter, and mashed potatoes, for serving

Directions

1. Heat the oven to 200 degrees F. Put the flour in a shallow bowl and stir in salt and pepper. Sprinkle the chicken lightly with salt and pepper, then coat each piece in the flour mixture, tapping away any extra. Save the remaining seasoned flour for the gravy.
2. Set a large cast iron or heavy non stick skillet over high heat and warm 1/4 inch of oil to 350 degrees F. Gently place the chicken in the oil with the skin facing down, and cook until the first side is pale golden, 1-2 minutes. Turn the pieces with tongs and color the second side the same way. Flip the chicken back so the skin side is down, then put the lid on the skillet. Let it cook covered for 2 minutes. Uncover the pan and keep frying, turning the pieces as needed, until both sides are nicely browned and the chicken is just cooked through, about 5 minutes longer. Move the chicken to a wire rack set on a baking sheet, add a light sprinkle of salt, and place it in the oven so it stays warm.
3. Carefully pour the fat into a heatproof container, then set the skillet back on the burner. Reduce the heat to medium-high, add the butter, and whisk as it melts and foams, loosening the browned bits from the pan. Whisk in 2 tablespoons of the saved seasoned flour until you have a paste. Slowly whisk in the milk and cook until the gravy is smooth and thick enough to cling to the back of a spoon, about 3 minutes. Add salt and plenty of black pepper to taste.
4. Arrange the chicken on plates and spoon the gravy over it. Serve with corn on the cob, buttered white bread, and mashed potatoes.