Naughty 'N' Nice Fried Chicken (from FOODHEIM by Eric Wareheim)

When I first started cooking for real, I checked this book out from the Library. It looked very funny and the food looked amazing. Nobody told me before frying chicken that it is a labor of love. You are little at the stove for hours and lots goes into getting the frying part down.

Notes from Recipe:

1 going in batches is important (no overcrowding)

2 The temp of the oil NEEDS to be hot enough.

3 Make sure to test quite a few chicken legs for internal temp to ensure everything is cooked all the way through

4 the brine cannot be skipped and it needs to be in the fridge before the frying starts.

I made a gravy but the book has a "Naughty Sauce" which is:

1 TB cayenne

1 TB chipotle

1 TB Smoked paprika

3/4 C. Used Frying Oil

My "gravy" was:

Flour + Used Frying oil

Milk

Salt+ Pepper