Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2 1/2 pound spring chicken Pepper
Milk Flour
Salt 1/4 c Water

Directions: Cut chicken into desired pieces. Dip in milk; lay pieces
on a tray to drain. Sprinkle with salt and pepper. Roll in flour that
has been seasoned with salt and pepper. Dust off excess flour.

Heat 1/4-inch melted shortening in a heavy iron skillet. Place
floured chicken in hot shortening cover and pan-fry until chicken is
brown on one side. Remove lid and turn pieces over. Continue frying
until brown.

A few minutes before removing from pan, add 1/4 cup of hot water.
Replace lid immediately, and leavae on until bubbling stops. Remove
lid and fry until all the water is cooked out and crust becomes crisp.

Country Gravy: Use the same skillet fdor gravy that was used for
frying the chicken.

Pour off all but 1 Tablespoon of the shortening. Use the drippings
and crunchy bits; this is what makes country gravy extra tasty.
Blend 1 Tablespoon flour into the shortening and drippings. Add 2
cups milk gradually, stirring constantly. Bring to a boil and
continue cooking 3 to 5 minutes until thae gravy is glossy and the
desired thickness. Add a pinch of pepper and enough salt to suit
your taste.

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