Country Fried Chicken

Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.

Drain chicken in a colander and dredge in flour. Set aside 2-3 minutes.

Heat enough shortening in a 12 inch cast-iron skillet to 325 degrees F. Add thighs to the center, and breasts and legs to the outer part. Fry 10-12 minutes on each side or until golden brown and internal temperature of thighs is 180 degrees F.

Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.

Pour out all fat except 2 tbs from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.

Deglaze pan with broth and whisk continuously until liquid has reduced by 2/3.

Add milk mixture and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add 1/4 cup milk at a time.

Serve chicken smothered with cream gravy.