Fried Chicken with Cream Gravy
4 pounds bone-in, skin-on chicken pieces
1 tablespoon dry mustard
1 tablespoon garlic powder
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
3 cups peanut oil or vegetable shortening
Old Bay seasoning
1/4 cup pan drippings (from frying chicken)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon ground black pepper
For the chicken: Pat chicken dry with paper towels. Combine mustard, garlic powder, and salt in small bowl and sprinkle evenly over chicken. Combine flour and baking powder in shallow dish and, working one piece at a time, dredge chicken parts until well coated, shaking off excess. Refrigerate on plate for 30 minutes (or up to 2 hours).
Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat to 375 degrees. Arrange half of chicken in pot, skin side down, cover, and cook until well browned, about 5 minutes per side. Lower temperature to medium, Cook uncovered, turning chicken as necessary, until cooked through, about 5 minutes. Transfer chicken to wire rack set over baking sheet, season with Old Bay, and transfer to oven. Bring oil back to 375 degrees and repeat with remaining chicken.
For the gravy: Pour off all but 1/4 cup oil in pot. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in broth, cream, and pepper. Simmer until thickened, about 5 minutes. Season with salt and pepper to taste and serve with chicken and mashed potatoes.
4 pounds potatoes , peeled
12 tablespoons unsalted butter , cut into 6 pieces
1-1/2 cups heavy cream
2 teaspoons Salt
Cut potatoes into 3/4-inch slices. Place potatoes in colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.
Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.
Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Mash the potatoes with a mixer or a masher, gently fold in warm cream mixture and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.