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Originally shared on the web 01/31/2013

2-1/2 to 3lb. chicken, cut up or 2-1/2 lbs. assorted chicken pieces
1 t. salt, divided
3/4 t. black pepper, divided
1-3/4 c. all-purpose flour, divided
1-1/8 t. cayenne pepper, divided
1 egg, lightly beaten
1/3 c. milk
vegetable oil
2-1/2 to 3 c. hot milk

Season chicken with 1/2 teaspoon of salt and 1/2 teaspoon pepper. In a bowl, combine 1-1/2 cups flour and one teaspoon cayenne pepper, set aside. In a separate bowl, combine egg and milk, dip chicken in egg mixture and dredge in flour mixture coating well. Pour oil to a depth of one inch in a heavy skillet, heat oil to 350 degrees. Fry chicken in oil for 15 to 20 minutes, until golden turning occasionally. Remove small pieces earlier, if necessary, to prevent over browning. Drain chicken n paper towels, reserving 1/4 cup drippings in skillet for gravy. Heat pan drippings in skillet over medium heat. Add remaining 1/4 cup flour, stirring until browned. Gradually add hot milk, cook, stirring constantly, until thick and bubbly. Add remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon cayenne pepper. Serve chicken topped with gravy, serves 4.