Instructions

1. Rinse the chicken and pat it dry. Place it in a bowl and cover with buttermilk. Cover the bowl and put it in the refrigerator overnight, or for at least 2 hours.

2. Remove the chicken from the bowl and let the excess buttermilk drain off.

3. Combine the flour with the salt, pepper and paprika in a shallow dish large enough to dredge the chicken in. Roll the chicken pieces in the flour mixture and shake off excess by gently tossing the chicken in one hand.

4. Melt the butter and the cooking oil in a Dutch oven or cast iron skillet over medium-high heat. Regulate the heat so the butter doesn't burn.

5. Add the chicken to the pan, a few pieces at a time, and brown on both sides. Continue until all of the chicken is browned.

6. Put all of the chicken in the pan and reduce the heat to low. Cover the pan tightly and cook the chicken slowly until it's tender. A meat thermometer should read 165 degrees at the thickest part of the chicken. If you don't have a meat thermometer, pierce the chicken to see if the juice runs clear. If it does, the chicken is done.

7. Make the gravy. Remove the chicken from the pan and pour off all but 3 tbsp. of grease. Add the onion and saute until the onion starts to turn translucent, about 3 or 4 minutes. Whisk in the milk and chicken stock. Bring to a boil and reduce slightly by boiling for another 3 or 4 minutes.

8. Pour the gravy over the chicken and serve.