1 (2 1/2 lb.) fryer
3/4 c. flour
2 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
Vegetable shortening

Cut chicken in serving size pieces. Wash thoroughly under cold running water. Drain, but do not dry. Mix flour, salt, and pepper in a plastic bag. Add a few pieces of the chicken at a time, close top of bag, and shake to coat. Fill heavy skillet to 1/2 inch with shortening. Be sure the shortening is very hot; drop chicken pieces fleshy side down. Cook rapidly for a few minutes until the pieces have a light brown crust on the bottom. Turn each piece as it reaches this state and brown other side.

Reduce heat to low; cover and cook for 20 minutes (approximately). Remove cover and turn heat to high to brown chicken, turning each piece until evenly browned. Drain on paper towel.