Preacher Fried Chicken and Gravy

What I love about this fried chicken is that you finish it off in the oven. That gives you time to entertain your guests instead of being stuck at the skillet.

Chicken

1 (3- to 4-pound) chicken, cut into serving pieces

2 cups buttermilk

2 teaspoons salt

1 teaspoon black pepper

¼ teaspoon cayenne pepper

1 cup all-purpose flour

2 tablespoons cornstarch

½ cup butter

1½ cups vegetable oil

Gravy

3 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

2 cups water

To make the chicken: Place the chicken pieces in a large nonreactive bowl with the buttermilk. Cover with plastic wrap and place in the refrigerator for 6 hours.

Remove the chicken and discard the buttermilk. In a small bowl mix the salt, black pepper, and cayenne pepper. Sprinkle evenly over the chicken. Mix the flour and cornstarch in a zip-top or paper bag. Add the chicken and shake to coat.

Preheat the oven to 350 degrees. Place a 10 × 14-inch cake rack over the same size cookie sheet.

Melt the butter in a 10-inch heavy skillet over medium heat. Add the vegetable oil and bring the temperature to medium-high. Drop a piece of bread in the oil to test that the oil is hot enough. When the bread begins to brown, remove it and add 3 to 4 pieces of chicken and cook until golden brown, 3 to 4 minutes per side. Remove to a platter covered with paper towels. Cook the remaining chicken. Place the chicken on the cake rack over the cookie sheet. Bake the chicken in the preheated oven for 20 minutes.

To make the gravy: When finished frying the chicken, carefully pour the frying oil into a separate container leaving 4 tablespoons in the skillet. Turn the heat to medium and whisk in the flour, scraping the brown bits loose. Add the salt and black pepper and continue to stir for 2 minutes. Add the water, whisking constantly. Cook until thickened, about 3 minutes. Serve with the chicken.

Makes 6 servings.