Fried Chicken 2

• 1 chicken, cut in serving pieces
• Salt and pepper to taste
• 6 slices salt pork
• Flour for dredging
• Vegetable oil

For Gravy:

• 2 tablespoons flour
• 2 cups milk
• 1 tablespoon parsley, minced
• Salt and pepper to taste

1. Season chicken with salt and pepper, and dredge with flour.
2. Fry 6 slices of salt pork in a large frying pan until they are crisp.
3. When fried, take the pieces out and put a tablespoon of butter in the pan. Add the chicken and fry slowly until tender and nicely browned.
4. Transfer the chicken to a hot platter. Reserve 2 tablespoons of the drippings.
5. Thicken this with 2 tablespoons of flour, and when well mixed together, pour in 2 cups of fresh milk; season with salt and pepper and a teaspoon of finely minced parsley.
6. Boil for one minute, then pour into a gravyboat.

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