1 broiling/frying chicken (about 3 lbs.), cut into serving pieces
1/2 c. water or milk
2 tsp. salt
1/2 tsp. pepper
1/2 c. plus 3 tbsp. all-purpose flour
Vegetable oil
2 c. half and half

Dip chicken in water; shake off excess water. Sprinkle chicken with salt and pepper. Coat chicken on all sides with 1/2 cup of the flour. Place chicken on wire rack and let dry 15 minutes.

Pour enough oil in large, deep skillet to reach a level 1/2 inch deep. heat oven medium heat until hot enough to sizzle a drop of water; add chicken, skin-side down. Cook 10 minutes. Reduce heat to low; cook 20 minutes longer. turn chicken pieces over. Cook until chicken is tender, 15-20 minutes longer.

Remove chicken pieces from pan, reserving drippings. Drain chicken on paper toweling; keep warm in 200 degree oven while preparing gravy.

Scrape browned bits from bottom of pan. Place browned bits and 1/4 cup of pan drippings in small saucepan; blend in remaining 3 tablespoons flour. Cook over medium heat, stirring constantly, until bubbly, 1-2 minutes. Stir half and half into flour mixture; cook, stirring constantly, until gravy is thick, about 5 minutes. Serve chicken hot with gravy. Makes 4 servings.