Grandma's Fried Chicken
1 whole chicken, cut into serving pieces
Flour for dredging, about 1-1/2 cups
Salt and pepper to taste
Shortening and/or oil (approximately 1/2 cup)
Put flour on plate or in bowl; add salt and pepper and combine well. Coat chicken pieces with flour mixture; shake off excess. Meanwhile, heat large frying pan over medium-high. Add enough oil to generously cover the bottom of the pan, about 1/4 inch. Continue to heat until oil is hot, but not smoking. Add chicken pieces, skin side down. Fry on each side until golden brown. Reduce heat to medium. Add a little water to the pan, just enough to slightly cover the bottom. Cover and continue cooking for about 35 minutes, turning pieces several times. The water should evaporate before turning. This allows for additional browning. Add a little water after each turn. When chicken is done, allow any water left in pan to evaporate. Remove chicken from pan, make gravy if desired, and serve.