SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY

Steps:

• Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.
• Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
• 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.
• Preheat the oven to 300°F.
• Remove the chicken from the marinade, allowing any excess to drip off. Dredge in the flour.
• 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.
• 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.