Country Fried Chicken with Rich Cream Gravy

This is a good recipe, make it better
by doubling the gravy proportions and
replacing a half cup of cube-made chicken
bouillon for some of the water and salt.
Although I do not measure things out
very exactly, it was perfect!

Ingredients:
oil or shortening
1 chicken, about 2 to 2 1/2 pounds, cut up
2 cups flour
1 teaspoon salt
1/4 teaspoon pepper
Cream Gravy
2 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
1 cup milk
1 cup water

Directions:
Have a deep heavy skillet or Dutch oven
with oil or hot fat about two inches deep.(about 370 degrees F).
Combine flour, salt and pepper; sift into a pie plate or wide bowl.
Roll each piece of chicken in flour and place in the hot fat Put the largest pieces in firs, in the hottest part of the skillet.
When all pieces are in the skillet and heat is regulated,
cover and cook for 5 minutes. Remove top and turn chicken
pieces when the underside is well browned.
Replace top for another 5 minutes, remove
and cook in open pan until the bottom side is browned.
About 30 to 35 minutes in all will be required
for cooking chicken if it is not too large.
Try to turn the chicken only the one time.
The fat should be deep enough to cover the pieces when it boils up,
but make sure you use a deep skillet,
preferably one made for frying chicken, and watch carefully.

To make cream gravy:
Pour off all but about 2 tablespoons of the fat from the skillet.
Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet.
Gradually stir in 1 cup milk and 1 cup hot water.
Stir until smooth and thickened; add salt and black pepper.
Pour into a gravy boat and serve with hot biscuits, potatoes, or rice.