2 or 3 lb. chicken
1 tsp. salt
1/4 tsp. pepper
3/4 c. flour

Put about 1 cup of grease in bottom of frying pan. Cut up and wash chicken; salt and pepper chicken. Get grease hot. Grease needs to be about 1-inch deep in bottom of pan.

Place flour in a plastic bread bag. Put 3 pieces of chicken in bread bag. Shake until well covered. Take out and place in skillet. Do this to the whole chicken.

Place all of chicken in skillet. Cook on medium to high heat until golden brown on one side. Turn over and brown other side. Cook until done. May cover chicken while cooking if desired.

CHICKEN GRAVY:

4 tbsp. grease
3-4 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3-4 c. milk

After cooking chicken, pour off all but 4 tablespoons of grease. Mix in flour, salt, and pepper; stir constantly over heat until lightly browned. Pour in milk. Stir constantly until thickened. If the gravy is too thick, add a little more milk until thickness desired. Always let boil after adding milk. Remove from heat and serve. If at first you don't succeed, try, try again.