2 to 3 lbs. fryer chicken, cut up
1 c. all-purpose flour
2 tsp. salt
1/2 tsp. white pepper
Wash chicken and pat dry. Mix flour, salt and pepper. . Coat chicken with flour mixture. Cover and refrigerate till flour coating on chicken gets “pasty”
Heat oil 1/2 to 1 inch deep in large heavy skillet (depending on your skillet) please be safe ,don’t over fill the pan!!!
Add chicken and brown on all sides. Turn heat down to low; cover and cook 35 to 45 minutes. Remove from pan, drain on paper towels or newspaper.
To Make Country Gravy: Pour off oil leaving 3 tablespoons in pan. ( again please be careful) Make sure to leave the wonderful crispy stuff in the pan!!
Add 2 tablespoons flour; stir until flour browns. Stir in 1 1/2 cups water. Cook, stirring constantly ( that means don’t stop stirring ) until mixture thickens. Add a pinch of salt and a pinch of white pepper.