1 cut up or whole frying chicken, 2-3 lb.

Serves 3-4 people according to the size of the chicken. Also whether you have people that will eat any part of the chicken!

Thaw chicken and clean, rinse and take all the little feathers off of the chicken that are left at the packing plant. Soak the chicken in cold water with 3 tablespoons salt mixed in it well. Soak for about 3-4 hours if possible. Drain and pepper. Do not rinse.

Heat oil in pan on medium-high heat, place chicken in pan as follows. Roll all pieces in flour until well coated, then place skin side up in pan, legs, thighs and breasts. The breasts will get done before the rest of the meat. Be careful not to overcook them. When they are done and removed, put the 2 backs in the pan, then as you take out pieces, add wings and giblets. Be sure to prick the liver well so may be it won't explode. Do not turn the heat to high unless you plan to turn it back down right away or you will burn the chicken.

Should you care to make gravy, drain the grease out of the pan leaving the flour crumbs in the bottom. Brown 1 tablespoon flour in the pan and add chicken broth until it is as thick or as thin as you want. Simmer for about 10 minutes.

Serve with corn on the cob and slice tomatoes or green beans. Biscuits are good with it as well. Also fresh fruit if possible. Mashed potatoes or rice will do to use the gravy on.