Southern Fried Chicken with Buttermilk Gravy

• 8 Chicken drumsticks, skin on
• 500 ml Buttermilk
• 2 tsp Fine sea salt
• 2 tsp Black pepper
• 220 g Plain flour
• 2 tsp Sweet paprika
• 1 ½ tsp Ground garlic
• ½ tsp Cayenne pepper
• 900 ml Vegetable oil

1. Put the chicken drumsticks in a bowl and pour over the buttermilk. Add 1 tsp of the fine sea salt and 1 tsp of the black pepper, turn to coat, then cover and chill for at least 2 hours (or up to overnight).
2. In a wide bowl, mix the plain flour with the sweet paprika, ground garlic, cayenne pepper, and the remaining 1 tsp fine sea salt and 1 tsp black pepper. Lift the chicken from the buttermilk, letting the excess drip back into the bowl, then dredge each piece thoroughly in the seasoned flour, pressing so it clings.
3. Pour the vegetable oil into a large, heavy pot to a depth of about 3 to 4 cm and heat to 170°C (340°F). Fry the chicken in batches for 12 to 15 minutes, turning occasionally, until deep golden and cooked through (the thickest part should reach 75°C (170°F)). Transfer to a rack to drain while you cook the remaining pieces.
4. Carefully pour off most of the oil, leaving about 3 tbsp of hot fat and the browned bits in the pot; keep the heat low. Whisk in 3 tbsp of the seasoned flour from the dredging bowl and cook for 1 minute until it smells toasty but not dark.
5. Whisk in 250 ml of the buttermilk a little at a time until smooth, then simmer gently for 2 to 4 minutes until thick enough to coat the back of a spoon. Taste and adjust with a pinch more fine sea salt and black pepper if needed, then serve the chicken hot with the gravy spooned over.

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