Fried Chicken with Milk Gravy

8 pieces chicken parts (6 lbs. total)
2 tbsp. kosher salt
3 1/2 cups peanut oil
1 tsp. freshly ground pepper
2 cups all-purpose flour
For milk gravy:
1/4 cup all-purpose flour
2 cups milk

Directions
1. Place chicken in a large bowl and cover with cold water; add salt. Cover and refrigerate at least 4 hours or overnight.
2. In a large, deep, heavy skillet, heat 1 inch of oil over medium-high heat until a deep-fry thermometer registers 375 degrees F.
3. Meanwhile, drain chicken and pat dry. Sprinkle with pepper and coat with flour. Carefully place chicken in skillet and fry, partially covered, turning occasionally, for 15 minutes. Uncover and cook until an instant-read thermometer registers 165 degrees F. when inserted in center of each piece without touching bone, about 15 minutes more. Transfer chicken to a plate lined with paper towels to drain; cover with foil.
4. Make gravy: Leaving 4 tbsp. oil and browned bits in skillet, heat over medium heat. Add flour and cook, whisking constantly, until browned, about 1 minute. Add milk, whisking constantly, and cook until thickened, 5 to 10 minutes. Salt and pepper to taste.

Makes 4 servings