1 prepared cut-up frying chicken
2 beaten eggs
1 1/2 c. flour
1 1/2 c. bread crumbs
Italian seasoning
Garlic salt
Paprika
Pepper
Poultry seasoning
Oil
Boiling water
4-6 chicken bouillon cubes

GRAVY:

2 tbsp. flour
1 can cream of chicken soup
1 c. milk

Combine bread crumbs, flour and seasonings to taste. (Chicken shook in plastic bag or lunch bag filled with breaded mixture works well, just hang tight to the top.) Dip chicken in bread mixture, eggs and then back into breading.

Meanwhile, heat 1/4 to 1/2 inch of oil in large frying pan; fry the chicken. When all pieces have been fried return chicken to pan; lower heat to simmer and add 1 cup hot water in which bouillon cubes have been dissolved. Cover and allow chicken to simmer 45 minutes. Preheat oven to 350 degrees while chicken is simmering. Place chicken in a baking dish in the oven to crisp coating while making gravy.

GRAVY: Stir flour into drippings. Add cream of chicken soup and milk. Blend well and allow to simmer about 10 to 15 minutes.

(More milk may be needed depending on how thick or thin you like your gravy.) Serve with either rice, noodles or our favorite smashed potatoes.