1 fryer
1 c. flour
Fat for frying
1/2 tsp. salt
1/4 tsp. pepper
Add other seasonings you desire

Wash and disjoint fryer. Chill in refrigerator overnight, if possible. Sift flour and mix with salt and pepper, and other seasonings you may desire. Put flour mixture in paper bag and add several pieces of chicken to this, shake bag to coat chicken with flour. Have about 2 inches of grease in large hot frying pan. When all chicken is in, cover for 5 to 7 minutes. Uncover and turn chicken when underside is golden brown. Cover again 5 to 7 minutes, then remove top and cook until brown. Cover again 5 to 7 minutes, then remove top and cook until bottom side is brown. Reduce heat and cook 20 minutes longer. Turn chicken only once.

FINGER LICKIN GOOD GRAVY:

Pour off most of the fat, leaving the brown crumbs. Add a little flour and brown. Add hot water and stir until smooth and thickened. Season with salt and pepper. BRING ON THE BISCUITS!!