1 (3 - 3 1/2 lb.) fryer, cut up
1 1/3 c. flour, divided
2 tsp. salt, divided
1 tsp. poultry seasoning
1/4 tsp. pepper
1/2 c. butter, divided
1 tsp. baking powder
3 eggs
1 1/2 c. milk

GRAVY:

1 1/2 c. milk
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Drippings

Mix 1/3 cup flour, 1 teaspoon salt, poultry seasoning and pepper. Coat chicken pieces with the mixture. Brown all sides in 1/4 cup butter in large skillet. Arrange chicken in 9"x13" baking pan. Bake at 350 degrees for 30 minutes. Remove chicken. Use drippings to make gravy. Put chicken back in pan. With electric mixer beat remaining flour, salt, baking powder, eggs and milk. Add remaining butter, melted. Beat until smooth. Pour over chicken. Bake at 350 degrees for another 45 minutes. Serve with gravy. 4 servings. 1 1/2 cups gravy.

GRAVY: In screw top jar, shake half of the milk with flour, salt and pepper, until blended. Stir into drippings, add remaining milk. Cook, stirring constantly until thick and bubbly. Cook 2 to 3 minutes longer.