Yield: 4 servings

1 2 1/2 pound spring chicken
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.