Tender chicken pieces coated in lightly spiced flour and fried until crispy brown.
Prepare the chicken
Mix pepper and salt with the flour. Spread seasoned flour on a shallow dish and coat chicken pieces evenly. Shake off excess flour.
Heat the oil in a frying pan. Add chicken pieces - don't crowd the pan - and brown for 4-5 minutes. Reduce heat and cook until tender and golden brown. Remove chicken pieces are they are done.
Drain excess oil in kitchen paper. Keep warm while frying the remaining pieces and making the gravy.
Make the gravy
Pour off the oil from the pan, leaving only 2 Tbs.
Add 2 tablespoons flour and cook for 2-3 minutes, stirring continuously, to make a roux.
Add milk and whisk briskly to blend. Season with salt and pepper.
Heat stirring continuously until the sauce thickens and begins to bubble. Simmer for 4-5 minutes.
Distribute chicken pieces among four plates. Pour the gravy into a gravy boat and serve on the side.
To tenderize the chicken before frying you can do either, soaking the chicken pieces in milk or cooking them in boiling water.
Soaking - Place chicken in a bowl, pour on 2 cups milk and leave to soak for 6-8 hours, or overnight, in the fridge. Add 1 tsp whole black peppercorns to the milk for flavor, if you wish. Drain chicken pieces and discard the milk.
Simmering - Or for a more Kentucky style fried chicken, place the chicken pieces in a kettle of boiling water and simmer for 20-25 minutes. Let the chicken cool down before coating. Don't discard the liquid, add some vegetables and it will make a wonderful chicken broth.
Season the flour with your favorite blend of herbs and spices and create your own recipe for fried chicken southern style.
Use a fork to see if chicken is tender and done - juices should run clear, not pink.