QUOTE : Fried Chicken OLD-FASHIONED FRIED CHICKEN (Serves 4) 1 4-pound chicken or two 2-pound chickens Flour Salt and pepper Bacon fat or butter and oil mixed 2 cups of milk and heavy cream mixed Have the chicken cut into frying pieces. Wipe with a damp cloth and roll in flour seasoned with salt and freshly ground black pepper. Press the flour in firmly with your hands to be sure plenty of it clings to the chicken. Heat bacon fat or oil and butter mixed in a large heavy skillet. You will need plenty of fat; it should be about 1½ inches deep in the pan. When it is bubbly hot but not burning, add the chicken pieces and cook them on all sides until they are evenly browned. Sprinkle with a little additional salt and pepper, cover, lower the heat and cook gently until the chicken is tender. Turn the chicken pieces several times during the cooking and at the last, move the pieces of white meat to the top. When the chicken is done, remove it to a hot platter and pour off all but 4 tablespoons of the fat. Blend 3 tablespoons of flour into the fat and slowly add the milk and cream mixed, stirring to be sure it does not lump. When the sauce is smooth and thick, season with salt and pepper and serve with the chicken. With this serve creamy mashed potatoes and buttered broccoli.