Buttermilk Fried Chicken with Gravy

Make the breading: Combine all dry ingredients in a bowl and mix until well combined. Set aside.

Combine milk and vinegar in a large bowl; let sit for 5 minutes. Add salt and stir.

Marinate chicken in buttermilk mixture for 30 minutes or overnight in the fridge.

Heat oil to 360°F in a deep-frying pan. When oil is ready, dredge chicken pieces one at a time in the breading, tossing to coat completely. Dip dredged chicken in the buttermilk mixture and coat again with the flour mixture.

Deep-fry chicken until golden, about 10 to 15 minutes. Drain on paper towels to remove excess oil. Set aside. Garnish with chopped parsley before serving.

Make the gravy: heat butter in a small saucepan. Cook flour; mix until it turns brown and smells nutty, about 5 to 10 minutes. Gradually add chicken stock, stirring with a wire whisk. Be careful as the initial pour will create some smoke. Season with salt and pepper. Cook until slightly thickened. Serve with chicken.