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when I used to fry chicken: cut up fryer in pieces you desire, wash, drain and dry with paper or cloth towel. put salt and pepper (until it is showing the black pepper) in enough flour to coat chicken three times, lay out on a towel, a new paper or clean cloth; let set for a few mins, perhaps 15 to 20 min; reflour.....dip back in the seasoned flour then fry in crisco that goes about half way up the biggest piece of chicken, brown on first side before turning, should cook in about 7 to 10mins, depends on how big the pieces are.
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REAL SAWMILL GRAVY: I grew up half way on a sawmill, so this is authenic. I grew up the rest of the way on a farm in South Georgia, mostly share croppin.
3 TBSP of crisco you fried the chicken in
3 TBSP of the seasoned flour you dredged the chicken in
add flour to crisco and stir to brown, this is like a roux so brown it to your taste. ADD 1 can of milk, yes canned milk! then add about 1/2 can of water and stir to get all the bits and pieces out of the bottom of the iron skillett where you fried the chicken. GOOD STUFF!!!! be sure you do not use the sweet condensed milk!
Enjoy, delma