Chiqui's Southern Fried Chicken

Place cut-up chicken in a deep bowl and cover with buttermilk. Refrigerate at least 2 hours.
In a large brown paper bag combine the following:

4 cups flour
1 tsp. lemon-pepper
1 1/2 tsp. Lawry's seasoned salt (NO MSG)
and the Italian in me puts a little granulated garlic....your choice

Shake to mix well. In a large, deep black iron skillet or other similar heavy-bottomed pan, fill at least 2" deep with Crisco oil, shortening or like my Uncle Bob's mother in Tennessee...BACON DRIPPINGS! (sinful, but fabulous tasting). Remove chicken from buttermilk and place in seasoned flour about 3-4 pieces at a time. Shake to coat well. Place on a sheet of waxed paper to allow to "dry" for 10 min. (this helps keep it crusty)

When oil reaches 350 gently place the chicken pieces, one at a time and not crowding each side down. Reduce heat to med-low and cover 5 min. Uncover turn chicken and continue to cook raising the heat just a little, until well browned.

This recipe is from our maid, Eunice who worked for my family since I was ten yrs old. She was like a mother to me...she passed away last year and my children and I were the only white people at the funeral and we were crying like babies....we all loved her so much!!

Now for her pan gravy. Drain almost all the oil out of the skillet....leave in any browned bits also. Stir in 4 tabsp. flour from the brown bag into the skillet and cook until it starts to brown. Slowly pour in about 4 cups milk and continue to stir and cook until it reaches a nice thick, but smooth gravy. Taste and correct seasoning. Make a batch of thick biscuits to serve with apple jelly (that's what my mom always served with fried chicken) and pass the gravy to top your own fresh mashed potatoes!!!