Pan-Fried Chicken with Onion Gravy

Ingredients

• 1 cup apple cider vinegar
• 1 cup blackening seasoning
• 4 teaspoons dried thyme
• 1 tablespoon kosher salt
• 2 1/2 teaspoons dried oregano
• 1 teaspoon hot sauce (such as Tabasco)
• 2 (4- to 5-pound) whole chickens, cut into 10 pieces each
• 3 3/4 cups all-purpose flour (about 1 pound) (preferably White Lily)
• 1 cup cornstarch (about 4 1/2 ounces)
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 6 cups canola oil
• 2 cups duck fat
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, finely chopped
• 1/4 cup all-purpose flour (preferably White Lily)
• 2 cups unsalted chicken stock
• 1 dried bay leaf
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Dijon mustard

Steps

1. Make the wet rub: Whisk together vinegar, blackening seasoning, thyme, salt, oregano, and hot sauce in a large bowl or baking dish until mixture is a pastelike consistency. Add chicken pieces; toss well to coat evenly. Cover and refrigerate for 12 hours.
2. Make the fried chicken: Whisk together flour, cornstarch, salt, and pepper in a large, shallow bowl; set aside. Remove chicken from refrigerator; let stand at room temperature while preparing frying oil.
3. Divide oil and duck fat evenly between 2 large cast-iron skillets or heavy-bottom stainless steel skillets. Heat both skillets over medium until a deep-fry thermometer registers 335°F, 30 to 35 minutes. Preheat oven to 200°F.
4. While oil is heating, working in batches, place marinated chicken in flour mixture, turning to coat; shake off excess flour mixture, and place chicken on a wire rack. Repeat process with remaining chicken pieces and flour mixture, discarding any remaining flour mixture.
5. Working in batches, place dredged chicken in an even layer in skillets (about 4 pieces per skillet); fry until browned, crisped, and a thermometer inserted into thickest portion of chicken registers 165°F, 10 to 12 minutes for wings, 14 to 16 minutes for legs, 16 to 18 minutes for thighs, and 18 to 20 minutes for breast halves, turning occasionally and adjusting heat as needed to maintain temperature. Transfer cooked chicken to a wire rack set inside a baking sheet, and place in preheated oven. Repeat process as needed to cook all chicken pieces, skimming the oil for any bits as you go.
6. Make the gravy: Reserve 3 tablespoons frying oil in 1 of the skillets; discard remaining oil. Heat oil in skillet over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 3 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually whisk in stock until smooth; add bay leaf. Reduce heat to low; cook, stirring occasionally, until gravy is thickened, 8 to 10 minutes. Remove from heat. Remove and discard bay leaf. Whisk in cream, salt, and mustard until combined. Serve gravy with fried chicken.