Chicken, Gravy and Biscuits

(1) 2 - 3 lb. broiler, fryer, cut up
1/4 C all-purpose flour
salt and pepper

In a paper bag or plastic bag, put flour and salt and pepper to taste. Add chicken pieces, a few at at time, and shake to coat with flour--you may need to add more flour to completely coat each piece.
Melt Crisco in a 12" heavy skillet to come about 1/2 inch up sides, and heat to hot. Carefully put floured chicken pieces into hot shortening. Brown on one side, and turn; cooking until brown on all sides. Put lid on chicken, and reduce heat to med-low, and continue cooking, covered for about 25 minutes, or until chicken is fork tender. Remove lid the last 5 minutes to crip skin.

Cream Gravy:

Pour off all but 1/4 C of drippings from frying chicken. Stir in 1/4 C all
purpose flour unti blended. Over med. heat ccok, stirring and scraping
until browned bits of chicken are loosened from bottom of skillet. Continue
cooking stirring constantly until flour is light golden. Gradually stir in
2 1/2 C milk and cook stirring constantly until mixture is smooth and
thickened. Stir in salt and pepper to taste. Serve with mashed potatoes or hot biscuits.

Biscuits:
2 C all purpose flour
1 T double acting backing powder
1 tsp salt
1/4 c shortening
3/4 C milk

Preheat over to 450 F. In large bowl with fork mix flour, baking powder and
salt. With pastry blender or two knives cut in shortening until mixture
resembles coarse crumbs; add milk. With fork, mix until mixture forms soft
dough that leaves the side of the bowl.

Turn dough into lightly floured surface knead 6 - 8 strokes to mix
thoroughly. With floured rolling pin, lightly roll out dough. Roll dough
1/2" thick. Cut out bicuits with edge of glass that has been floured or
biscuit cutter. Place on ungreased cookie sheet. Bake 12-15 minutes until
golden.

Makes 18 biscuits

P.S. I'm of the distinct opinion that if chicken is quickly seared in deep fat, that it doesn't soak up as much fat as frying it in a small amount. I've been frying chicken for about 60 years.