3 1/2 lbs chicken pieces
1 1/2 tsp salt (we use Lawry's seasoning with no msg)
1/4 tsp pepper
1 cup flour
1 1/2 cup shortening
2 tbsp butter (or margarine)

Season chicken with salt and pepper. Refrigerate 30 minutes. Place flour in
paper or plastic bag. Add 1 or 2 chicken pieces to the bag at a time; shake
well to coat.

Melt shortening in large cast-iron skillet (or dutch oven) on high heat.
Add chicken, skin side down, and brown quickly on all sides.

Reduce to low heat; cover and cook 35 to 45 minutes turning chicken once.

Remove from pan; drain on paper towels.

To make pan gravy, pour off fat leaving 3 tablespoons in pan. Add 2 tablespoons flour; stir until flour browns. Stir in 1 1/2 cups water. Cook, stirring constantly, until mixture thickens. Add 1/4 tsp salt and 1/8 teaspoon pepper. Serve over rice.