KATHY'S FRIED CHICKEN                                                                                    Kathy Sprague

1 cut-up chicken                          seasoned flour
Salt                                             oil
Tabasco                                       pepper
Gravy mix (optional)                     Corn meal
2 cups milk

Remove excess fat from chicken pieces. Rub with salt, garlic powder and Tabasco on both sides. Let stand at room temperature at least 1/2 hour.

 Mix seasoned flour: dump a bunch of flour on a sheet of waxed paper, mix in salt, pepper, a little commercial gravy mix. When mixed remove 1/4 of the seasoned flour and set aside. Then add a dollop of corn meal to the seasoned flour, mix it in, and use it to coat the chicken. Sometimes I do this in a bag, sometimes just dredge it on the waxed paper. Add chicken pieces to hot oil, cover and cook for 10 to 12 minutes. Remove cover, turn chicken, and cover with a spatter cover, lower heat a bit and cook another 10 to 12 minutes. Remove to a plate covered with paper toweling and put in a warm place. Get rid of pan grease, leave the little chicken bits and such for gravy seasoning.

 Add the 1/4 cup withheld seasoned flour to 2 cups of milk. Mix and add to the skillet where you just fried the chicken. Stir constantly, adjusting seasoning and serve when it becomes the thickness you like for gravy.