1 frying chicken, cut up (about 2 1/2 lb.)
1 c. all-purpose flour
1 1/2 tsp. salt
3/4 tsp. pepper
1 c. oil (vegetable or olive)
approximately 2 c. water

Shake moist pieces of chicken, a few pieces at a time, in a paper bag with 1/2 cup flour, salt and pepper until thoroughly coated. Put oil in a large skillet. When oil is hot, put in chicken; cover and brown quickly on both sides. Reduce heat. Cook about 25 minutes. Remove cover and continue cooking about 10 minutes. Remove and drain chicken on paper towel. Drain oil, leaving 2 tablespoons in skillet. Add remaining flour and brown. Gradually add the water, stirring constantly until creamy and thick. Serve over biscuits or cornbread.