Fried Chicken with Gravy

Ingredients

    One 3- to 3 1/2-pound broiler-fryer, cut up for frying (see Note above)
    2 teaspoons salt
    1/4 teaspoon black pepper
    3/4 cup unsifted all-purpose flour
    Vegetable oil for frying or lard, if you can get it (Mrs. McCollum used lard)
    1 tablespoon water

Gravy

    4 tablespoons skillet drippings
    1/3 cup unsifted all-purpose flour
    2 cups water or milk, if you prefer milk gravy (the McCollums don't)
    1/2 teaspoon salt, or to taste
    1/8 teaspoon black pepper, or to taste

Preparation

1. Mastermind the bits of chicken, not touching and one layer profound, in a shallow heating dish or nonreactive skillet. Sprinkle with the salt, front, and refrigerate overnight.

2. The point when prepared to rotisserie the chicken, empty off all gathered juices and pat the chicken dry on a few thicknesses of paper toweling. Sprinkle the chicken with the pepper, then dig by shaking a couple of pieces at once in the flour in a plastic zipper pack. As you evacuate the chicken from the digging flour, shake off the abundance flour.

3. Pour the oil into an impressive press skillet until about an inch profound, set over moderate warm, and when steam starts to ascent from the oil, include the bits of chicken, skin side down. Rotisserie gradually for 30 minutes, keeping the high temperature at moderate or decently level with the goal that the chicken doesn't overbrown; turn and rotisserie 30 minutes more. Include the 1 tablespoon water (the oil will spit and sputter), front the skillet, and let stand until the spitting stops.

4. Evacuate the chicken to some thicknesses of paper toweling to empty, organizing so the pieces don't touch each other. Likewise lay a sheet of paper toweling on top.

5. For the sauce: Pour the oil and drippings from the skillet, then spoon 4 tablespoons of them go into the skillet. Mix in the flour, and cook and blend over tolerably flat warm for in the vicinity of 5 minutes or until a fantastic rich tan. Speed in the water, salt, and pepper, then cook, whisking always, for around the range of 5 minutes or until thickened, smooth, and no crude starch taste waits. Taste for salt and pepper and change as required. Pour the sauce into a warmed flavor vessel.

6. Heap the chicken onto a warmed platter and serve. Pass the sauce on top of a crate of crisp heated bread rolls .