Combine flour, salt and pepper in a brown paper bag. Add a few pieces of the chicken at a time, close top of bag and shake so that pieces are well coated with flour.

Heat shortening (enough for depth of about 1/2") in a 10" or 11" heavy skillet. Be sure that shortening is very hot before dropping in the pieces of chicken, flesh side down. Cook rapidly for a few minutes until the pieces have a light brown crust on bottom. Turn each piece as it reaches this state and brown the other side.

Reduce heat to quite low and cover the skillet. Cook approximately 20 minutes. Remove cover and turn heat up to cook chicken to a golden brown, turning so each side is evenly browned. Remove pieces and drain on paper towels.

GRAVY: Strain through a sieve the hot shortening in which chicken was fried. Return 2 to 3 tablespoons of the shortening to the skillet, along with the brown particles remaining in the sieve. Turn the heat to high, add 3 tablespoons flour, and stir, scraping the browned bits from bottom and sides of skillet. Flour may be browned or stirred just until mixed with the fat. Add salt and pepper; then add 1 1/2 cups milk, stirring constantly as milk is added. Cook until gravy is medium thick. Add more salt and pepper if needed and serve hot. Cream gravy is always served on something and it isn't the chicken! It may be rice, creamed potatoes, or just a fistful of biscuits.