Fried chicken with milk gravy

Ingredients:

Chicken:

• 8 servings of chicken (white or dark meat)
• 2 cups peanut butter, or more if needed
• Salt and black pepper
• 2 cups of flour

Gravy:

• 4 tbsp oil left over from frying the chicken
• 4 tbsp flour
• 2 cups of milk
• Salt and ground black pepper

Preparation:

1. For the chicken: Place the chicken pieces in a large bowl and cover with water. Add 2 tablespoons of salt, cover, and refrigerate for 4 hours or overnight. If you brine the chicken overnight, the salt will be absorbed into the meat, making it delicious.
   
   Pour 2.5 cm of oil into an electric or regular deep heavy skillet and heat it to 190°C (375°F). Test the temperature by sprinkling flour on the surface of the oil. If the flour sizzles, the oil is hot enough.
   
   Drain the chicken, season each piece with salt and pepper, and dredge in flour, shaking off any excess. Carefully lower the chicken into the hot oil. Cover the pan with a lid, leaving a small opening for steam to escape. Cook for 15 minutes.
2. Remove the lid and use tongs to turn each chicken piece over. Replace the lid and cook for another 15 minutes, or until done. Using a sharp, thin-bladed knife, check for doneness by cutting into the leg to the bone. Neither the meat nor the juices should be pink. Place the chicken on a paper towel to absorb excess fat and keep warm.
3. For the gravy: In a medium skillet, heat 4 tablespoons of the oil you used to fry the chicken and brown the pieces. Place the skillet over medium heat and cook, stirring, until the flour is lightly browned, about 1 minute.
   
   Slowly whisk in the milk and simmer until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.