Old-time fried chicken

4 large chicken thighs
black pepper
cayenne pepper
nutmeg (optional)
peanut oil
Season the chicken pieces - aggressively - on all sides with salt, pepper and cayenne pepper. Dry marinate the chicken for as long as possible. One day is optimal.

Locate or buy an electric fry-pan. Turn the unit on and raise the temperature to 330-340 degrees F. Pour in 3-4 Tbl peanut oil.

Dredge the chicken pieces in flour. Shake off most of the excess.

Arrange the chicken - skin-side down - in the pan. Cover with a lid. Watch the progress - closely. Peer under the chicken, periodically. Do not allow the chicken to become over-brown. Fry for 15-18 minutes on one side. Turn the chicken over, cover and fry for another 15-18 minutes.

Remove the chicken from the pan. Drain it on paper towels. Season again with salt and cayenne pepper.

Pour off all but 2-3 Tbl of oil, trying not to dislodge the brown bits on the bottom of the pan. Sift 1 1/2 Tbl of flour into the oil. Stir with a wooden spoon for a few minutes. Make a peanut butter in color roux. Break the roux down with 1 3/4 cups of whole milk. Stir and reduce. Adjust seasoning with salt and lots of black pepper. Reduce until the gravy is thick and bubbly. Serve the gravy on the side with the chicken.