Southern Fried Chicken with Gravy 101

Place the chicken pieces in a large bowl or pan. Sprinkle with 1 tablespoon salt and the baking soda and cover with cold water. Cover and refrigerate for 1 hour. Remove chicken from the water and drain thoroughly. Allow to sit for about 10 minutes. In a medium mixing bowl, combine the flour, poultry seasoning, paprika and 1/2 teaspoon salt. Reserve 4 tablespoons of the seasoned flour. Dredge the chicken pieces in the seasoned flour. Remove and place in a single layer on a baking sheet. Let sit for at least 5 minutes, then dredge the chicken a second time in the seasoned flour. Meanwhile, melt shortening (1 1/2 to 2-inches deep melted) in a large, high-sided skillet or Dutch oven over medium-high heat and heat until it reaches a temperature of 350 °F (175°C). When the melted shortening has reached the desired temperature, carefully place the prepared chicken pieces, bone-side down, in the skillet. Cover the pan and cook until nicely browned, about 12 to 15 minutes. Turn the chicken pieces over, cover and cook an additional 12 to 15 minutes or until the juices run clear when tested. Remove the cover and continue cooking just long enough to crisp the chicken. Remove chicken and drain on a brown paper bag lined with paper towels. Keep warm. To make the gravy: Drain all but 3 tablespoons of the grease in the skillet. Heat over medium heat and stir in the reserved 3 tablespoons seasoned flour. Reduce the heat to low and cook for 2 minutes, stirring constantly, scraping up any browned bits on the bottom of the pan. Slowly add the evaporated milk and water, stirring constantly until gravy is thickened and smooth. Season to taste with salt and pepper.