Directions

1. Mix milk and white vinegar, then add chicken thighs and drumsticks. Cover and leave in fridge overnight or for at least 1 hour.
2. Remove chicken from the fridge 1 hour before cooking.
3. Heat oil in a pot to 165°C.
4. In a shallow dish, combine flour, Sanders Seasoning, and Italian Stallion. Save 3 tablespoons for the gravy.
5. Dredge chicken in flour, dip in milk, then coat in flour again. Set aside on a wire rack.
6. Fry drumsticks in hot oil for 12 minutes, or until the internal temperature reaches 75°C. Transfer to a wire rack in the oven at 80°C to rest.
7. Fry thighs slightly longer, cooking two at a time if they’re large. Keep them on the wire rack in the oven at 80°C.
8. Before serving, reheat the oil to 170–180°C and re-fry the chicken for 90 seconds for extra crispiness.

Gravy instructions:

1. Melt butter in a saucepan, then add the seasoned flour. Whisk and cook on medium heat for 2 minutes.

2. Stir oxo cubes into boiling water, then slowly add to the saucepan, whisking to keep it smooth. Add more water if it thickens too much.
3. Once all water is added, taste and adjust seasoning with Man Grind Salt Flakes if needed. Pour into a gravy cup and set aside.