2 1/2 to 3 c. fryer
1/4 c. flour
Seasoning salt
Accent
Hot Sauce
1 c. cooking oil
1 tbsp. Kitchen Bouquet
1 lg. onion, sliced
4 c. water

Split chicken in half. Wash thoroughly. Turn chicken skin up to drain excess water. Season as desired - seasoning salt, accent and a little hot sauce. Lightly flour for frying.

In large pot, heat oil. Brown chicken on both sides. Remove chicken and drain excess oil, leaving enough to make a gravy. Brown 3 tablespoons flour; add water and Kitchen Bouquet. Add salt to taste. Place chicken in gravy skin up. Lay onion on top. Cover. Bring to boil for 2 minutes. Reduce heat to simmer for 1 hour. Serve with rice.