2 broiler-fryers (3 lb. each), cut up for frying
1 1/2 c. unsifted flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 qt. vegetable oil
1 bunch parsley, stemmed, washed and dried on paper towels
1/2 c. water

Dredge chicken in mixture of flour, salt and pepper. Heat oil in 12-inch iron skillet until almost smoking; add parsley (it will sputter) and fry 5 to 8 seconds; drain on paper towels. Brown chicken in 2 batches, 8 minutes per side; drain on paper towels. Discard drippings, but reserve 3 tablespoons for gravy. Return all chicken to skillet; add water. Cover and cook over low heat 10 minutes; arrange chicken on a large platter and keep warm. (Fried parsley in it sweetens the flavor.)

Chicken Gravy:

3 tbsp. drippings (from frying chicken)
1 tbsp. butter
4 tbsp. dredging flour
3 c. milk
1 1/2 tsp. Tabasco pepper sauce

Mix drippings, butter and flour in skillet over moderate heat; add milk. Heat and stir 3 minutes, until thickened; add Tabasco and mellow 5 minutes over low heat.

To serve, top chicken with parsley and some of the gravy; pass the rest.