1 fryer, cut up
2 c. all-purpose flour
1 tsp. red pepper
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
Vegetable oil

Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture and dredge in flour mixture, coating well. Heat oil in skillet, add chicken. Cover and cook over medium heat 20 to 25 minutes or until golden brown. Drain chicken well and serve with gravy if desired.

CREAM GRAVY:

1/4 c. pan drippings
1/4 c. all-purpose flour
2 1/2 to 3 c. hot milk
1/2 tsp. salt
1/8 to 1/4 tsp. pepper

Pour off all but 1/4 cup drippings from skillet in which chicken was fried; place skillet over heat. Add flour and stir until browned. Gradually add hot milk; cook, stirring constantly until thickened and bubbly. Stir in salt and pepper. Serve hot.