|Ruth at 13|
Cut 1 frying chicken into serving pieces. Let pieces lie in cold salt water about 15 minutes. Remove from water and drain. Roll in flour seasoned with salt and pepper (and a litt paprika if you like). Brown in 1/2 cup very hot fat. Reduce heat and cook slowly about 45 minutes, turning as needed that pieces may brown evenly.
To make gravy, pour off excess fat from skillet in which chicken was fried. Add 1-2 tablespoons flour to remaining fat in skillet. Place on stove and stir until flour is slightly browned. Then add 1 cup milk seasoned with salt and pepper, stirring to prevent lumping.