Southern Fried Chicken

     Soak chicken parts (don't be a fool and tear off the skin...it's the best part) in buttermilk overnight in the frig.
     In a big cast iron skillet (or electric fry pan, or even one of those Teflon jobbies) melt about 2" of a 50/50 mixture of Crisco shortening and butter over medium high heat, til a drop of water jumps all over it.
     When you're ready to cook, take one piece of chicken out of the buttermilk at a time and roll it in flour, then put it in the skillet til the skillet is about 1/2 full. If you fill it up, you'll cool down the grease too much and get greasy chicken.
     Fry that chicken til all sides are golden brown, using salt and pepper on all sides, and then put the chicken in an uncovered roaster pan in a 200 degree oven til supper time.

TRUE SOUTHERN GRAVY

     Drain off most of the grease in the skillet you cooked the chicken in...leave about 3 tablespoons or so, depending on how many people you're feeding. Be sure to leave all the little brown chunks in the pan, too. Put it on the stove again, over medium high heat.
     Sprinkle enough flour in it to make a paste the consistency of well...paste.
     Stir it with a whisk til it starts to brown, and smells kinda nutty, then quickly add one can of evaporated milk and about 4 cups or more of milk.
     Stir continuously til it starts to boil, then turn down to a simmer. Let simmer (stir it off and on) til it thickens to your liking~ this may take awhile, so start your taters now. Wait to salt and pepper to taste after it's thickened, or you'll have bad luck (my granny told me this, and I don't know if it's true or not, coz I've never chanced it).

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