Instructions: Wash and dry chicken pieces. Place them snuggly together in one layer in a shallow dish. Pour on milk to cover and soak 1 hour, turning once. Mix flour, salt and pepper a piece of wax paper or in a paper bag. Remove chicken from milk and roll it in seasoned flour or shake vigorously in the paper bag. Pour oil into a large skillet to a depth of 1/2 inch. Heat until a small cube of bread browns in 60 seconds or a frying thermometer registers 375 F. Put the .dark meat into the pan first, adding the white meat 5 minutes later. Do not crowd the chicken; if necessary, cook in two batches. Fry about 20 to 30 minutes, turning often with a pair of tongs. Remove, drain on paper towels, and keep warm while you make the gravy. Serve hot with the gravy.

Cream Gravy:
Heat the pan drippings in the skillet, adding the butter, if necessary, and scraping up any brown bits in the pan. Stir in the flour and blend, cooking over low heat until lightly browned. Slowly add the cream, stirring constantly until smooth. Season with salt and pepper to taste and cook for about 7 minutes.

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