2 cut up fryers
3 c. light cream
2 c. flour
2 tsp. salt
1 tsp. black pepper
Vegetable oil
1 tbsp. flour for gravy

Wash chicken and pat try. Place in single layer in a large shallow dish. Pour 1 cup of the cream over top. Chill 20 minutes. Shake chicken pieces, a few at a time in a mixture of 2 cups flour, 2 teaspoons of salt and 1/2 teaspoon pepper in a bag, to coat well. Dip each again in remaining cream in dish. Shake again in flour mixture. Heat enough cooking oil in skillet to cover chicken. Brown on low heat.