1 frying chicken, cut up in serving size pieces
3/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 egg, slightly beaten
1 tbsp. water
1 c. fine dry bread crumbs
Oil for frying

To coat chicken evenly, shake 2 or 3 pieces at a time in a plastic bag containing a mixture of flour, salt and pepper. Dip chicken pieces next in a mixture of the egg and 1 tbsp. water. Roll chicken next in the fine bread crumbs. Let stand 5 to 10 minutes to seal coating. Place chicken in hot frying pan and brown all sides. When chicken is evenly browned, reduce heat and add 1 or 2 tablespoons of water. Cover skillet and cook slowly 25 to 40 minutes or until thick pieces are tender when pierced with a fork; uncover last 10 minutes to crisp skin.