3 lb. chicken
1 1/2 - 2 c. Crisco
1 c. flour
Salt
Pepper

Rinse chicken, drain in a colander. Melt the Crisco in a 12" heavy duty skillet (the Crisco should come no more than half way up on the skillet) to 360 degrees. Salt and pepper your chicken, roll your chicken in flour, knock off any excess flour.

When the Crisco is 360 degrees re-flour chicken again, put chicken in the skillet, skin side down, dark meat first in the center of the skillet, then the white meat. Cover loosely. Reduce the heat to medium and cook 9 to 10 minutes or until a dark, golden brown. Remove cover, turn the chicken with tongs (not a fork) and cook 8 to 10 minutes more, uncovered. Drain on paper towels.

CHICKEN GRAVY:

2 tbsp. chicken fat
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk

Remove all fat from the skillet except for 2 tablespoons, leave browned particles. Add flour, stir over medium heat until browned. Add salt and pepper, stir in milk. Bring to a boil. Continue stirring while the gravy boils for 2 minutes. If the gravy gets too thick, add a little more milk. Serve with the fried chicken.