1 chicken cut into pieces (or whatever parts you wish to use)

2 cups all-purpose flour (or enough to coat all the chicken)

Salt and black pepper to taste

Soak chicken in salted water (about 2 tablespoons) overnight or at least an hour or two. Drain and rinse. Place flour and seasonings in a plastic bag. Shake 2 or 3 pieces (depending on size-do not crowd) in the bag. When well coated, place in the refrigerator until ready to fry. If necessary coat again before frying. In a chicken fryer or deep skillet heat enough vegetable oil to come about half way up the chicken or to cover (about 375 degrees-oil should be hot, but not smoking). Add chicken, but do not crowd . When chicken begins to fry lower heat to medium. Fry until golden and crisp. Depending on size of chicken parts this will take from 10-20 minutes. Serve with cream gravy, mashed potatoes or rice, English peas or green beans, corn sticks, rolls or biscuits, slaw or salad of choice (such as tomatoes, cucumbers and onions in a vinegar and oil based dressing), and easy peach cobbler. Note: If you want biscuits with this, unless you really want to get into biscuits, I suggest you use a mix such as White Lily, Martha White, Bisquick, etc. They really are good.