| 1 | Directions: cut chicken into desired pieces. |
| 2 | Dip in milk; lay pieces on a tray to drain. |
| 3 | Sprinkle with salt and pepper. |
| 4 | Roll in flour that has been seasoned with salt and pepper. |
| 5 | Dust off excess flour. |
| 6 | heat ?inch melted shortening in a heavy iron skillet. |
| 7 | Place floured chicken in hot shortening cover and pan-fry until chicken is brown on one side. |
| 8 | Remove lid and turn pieces over. |
| 9 | Continue frying until brown. |
| 10 | a few minutes before removing from pan, add ?cup of hot water. |
| 11 | Replace lid immediately, and leavae on until bubbling stops. |
| 12 | Remove lid and fry until all the water is cooked out and crust becomes crisp. |
| 13 | country gravy: use the same skillet fdor gravy that was used for frying the chicken. |
| 14 | pour off all but 1 tablespoon of the shortening. |
| 15 | Use the drippings and crunchy bits; this is what makes country gravy extra tasty. |
| 16 | Blend 1 tablespoon flour into the shortening and drippings. |
| 17 | Add 2 cups milk gradually, stirring constantly. |
| 18 | Bring to a boil and continue cooking 3 to 5 minutes until thae gravy is glossy and the desired thickness. |
| 19 | Add a pinch of pepper and enough salt to suit your taste. |
