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.