1 (2 to 3 lb.) broiler-fryer chicken, cut up
Salt and pepper
2 c. all-purpose flour
1 egg, slightly beaten
1/2 c. milk
Hot oil

Season chicken with salt and pepper. Combine egg and milk, dip chicken in egg mixture; then dredge in flour, coating well. Heat 1 inch of oil in a skillet; place chicken in skillet. Cover and cook over medium heat about 30 minutes or until golden brown; turn occasionally. Drain on paper towels. Save 4 tablespoons drippings for cream gravy adding 4 tablespoons all-purpose flour, 3 cups hot milk, and salt and pepper.