1 cut up fryer
Salt & pepper
Flour
Vegetable oil

Salt and pepper chicken; dredge in flour. Set aside for about 10 minutes. Heat 1/4" oil in an iron skillet over medium low heat. Re-dredge chicken. Cook chicken in a few pieces at a time, covered, for 5 to 7 minutes on each side. Remove lid; increase heat to medium high and brown chicken.