Buttermilk Fried Chicken with Pan Gravy

1. In a large bowl, whisk the buttermilk with the mustard powder, cayenne, half the cracked peppercorns, the cinnamon and oregano, then submerge the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
2. When ready to cook, combine 1.5 cups of the flour with the salt and remaining cracked peppercorns in a shallow dish; lift each piece of chicken from the marinade letting excess drip off, then dredge thoroughly in the seasoned flour, pressing so it adheres, and rest the coated pieces on a rack for 10 minutes.
3. Pour the oil into a deep heavy pot to a depth of about 4 cm and heat over medium until it reaches 165 to 175 degrees C; fry the chicken in batches without crowding, turning occasionally, for 12 to 16 minutes until deep golden.
4. Cook until the thickest part registers 74 degrees C on an instant-read thermometer, then transfer to a clean rack set over paper towels and season lightly with salt while hot.
5. Carefully pour off all but 2 tablespoons of the frying oil, leaving the browned bits in the pot, and add the butter over medium heat until melted and foaming.
6. Whisk in the remaining 2 tablespoons of flour and cook for 1 to 2 minutes to form a pale roux, then gradually pour in the chicken stock and milk while whisking constantly to keep it smooth.
7. Simmer the gravy for 4 to 5 minutes until thickened enough to coat a spoon, season with salt and pepper to taste, stir in the chopped parsley, and serve the gravy alongside the fried chicken.

You'll use: Frying pan / skillet · Large pot · Saucepan · Whisk