1 broiler-fryer, cut into serving pieces
2 tsp. accent
1 1/2 c. flour
2 eggs or 1 c. buttermilk
Crisco
Salt & pepper to taste

Wash and season chicken with accent, salt and pepper. Roll in flour, then dip in beaten eggs or buttermilk. Then roll in flour again. Fry in deep fat, until brown, about 25 minutes. Uncover for last 10 minutes of cooking. Drain well on absorbent paper.

TO MAKE MILK GRAVY: Pour off all but about 2 tablespoons fat in which chicken was cooked. Add tablespoon flour, brown well. Salt and pepper to taste. Add sweet milk, about 2 cups. Cook until thick, or consistency of cooked rice or mashed potatoes.