Okie Fried Chicken

1 whole fryer, disjointed (or bone-in pieces)
about 3/4 C. all-purpose flour
1 tsp. seasoned salt
1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. paprika
Combine flour & all seasoning ingredients in a baggie, set aside. Rinse chicken well & set on paper towels. Heat about 1/4 inch of vegetable oil in an electric skillet to 375 degrees. When oil is hot, shake chicken pieces one at a time in the seasoned flour & place carefully in hot oil. When chicken pieces are golden brown, turn with tongs (not a fork, or juices escape). Total cooking time is 1 hour---just watch it carefully & turn every once in awhile. When chicken is done remove to a platter & set in warm oven to keep warm.
Cream Gravy
about 3 Tbsp. drippings left in skillet
2 Tbsp. butter
1/2 C. all-purpose flour
3-4 C milk
2 tsp. chicken bouillion granuals
salt & freshly ground pepper to taste
Add butter to hot drippings in skillet & melt. Stir in flour & cook & stir (I use a wire whisk to avoid lumps). Stir & cook the flour/fat mixture until very light golden brown. Slowly whisk in the milk, & cook, stirring, until smooth & thickened (you may need a bit more milk). Season to taste with chicken bouillion granuals, salt & lots of freshly ground pepper. Simmer gravy for a few minutes to be sure all the floury/pasty taste is gone.

note: part milk & part cream or evaporated milk makes gravy richer if desired.