Dixie Fried Chicken

1 (2 ½ to 3 lb) whole chicken, cut up
½ tsp salt
1/8 tsp pepper
2 cups flour
1 tsp red pepper
1 egg, slightly beaten
½ cup milk
Vegetable oil
Cream Gravy

Season chicken with salt and pepper.  Combine flour and red pepper; set aside.  Combine egg and milk; dip chicken in egg mixture, and dredge in flour mixture, coating well.

Heat 1 inch of vegetable oil in a skillet (350°); place chicken in skillet.  Cover and cook chicken over medium heat 20 to 25 minutes or until golden brown; turn occasionally.  Drain chicken on paper towels.  Serve with cream gravy.  Yield:  4 servings.

Cream Gravy

¼ cup pan drippings (or ¼ cup butter, melted)
¼ cup flour
2 ½ and 3 cups hot milk
1 tsp chicken bouillon
1/8 to ¼ tsp pepper

Pour off all except ¼ cup drippings from skillet in which chicken was fried; place skillet over medium heat.  Add flour, and stir until browned.  Gradually add hot milk; cook, stirring constantly, until thickened and bubbly.  Stir in chicken bouillon and pepper.  Serve hot.  Yield:  2 ¾ cups.