Fried Chicken with Creamy Pan Gravy

This is the best fried chicken recipe I have tried. You can also made it with chicken tenderloins, like chicken fingers. The gravy is AWESOME! I double the gravy to serve over mashed potatoes. The trick to good friend chicken is the oil temperature. The oil must be heated to 365 degrees otherwise you get soggy, oily tasting chicken.

Fried Chicken with Creamy Pan Gravy

1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
4 pounds chicken parts, legs and thighs
3 cups vegetable oil
1 cup chicken broth
1 cup milk

In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F. Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.