Maryland Fried Chicken and Gravy

Another Cook's Illustrated recipe. I love this because you don't need a deep-fat fryer to make this chicken, but it tastes like you cooked it in a deep-fat fryer anyway.

4 lbs. bone-in, skin-on chicken

1 T dry mustard
1 T garlic
1 t table salt
2 c. (10 oz) unbleached, all-purpose flour
1 t. baking powder
3 c. peanut oil or vegetable shortening
Opt. Old Bay seasoning (It is a mixture of celery salt, bay, mustard, pepper, cinnamon, ginger, etc.)
Gravy:
1/4 c. pan drippings from frying chicken
1/4 c. (1 1/4 oz) unbleached all-purpose four
2 c. low-sodium chicken broth
1 c. heavy cream
1 t. black pepper
table salt
Pat the chicken dry, mix mustard, garlic, and salt and sprinkle over chicken. (This was pretty strong for me, I think next time, I'll use half as much. It all depends on how much you like garlic.) Combine flour and baking powder in a shallow dish, and dredge each piece of chicken in it. Refrigerate 30 minutes-2 hours.

Heat oven to 200 degrees. Heat oil or shortening to 375 degrees (use a candy thermometer to check. Arrange half the chicken in the pot skin-side down and cook until well browned, about 5 minutes per side. Lower the oil temperature to 300 degrees, and continue cooking chicken until meat thermometer reads 175 degrees for dark meat and 165 for white.

Remove chicken to a wire rack over a baking sheet. Season with Old Bay seasoning and transfer to the oven. Turn the oil back up to 375 and cook the rest of the chicken.

For the gravy:

Pour off all but 1/4c. oil out of the pot. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in broth, cream, and pepper. Simmer until thickened, about 5 minutes. Season with salt and serve with chicken and mashed potatoes. Mmmmmmm