I was born and raised in Louisiana, and Mother fixed fried chicken almost every Sunday. One year, when I was about 10 or so, we went to the southernmost part of the state - real cajun country. The first restaurant we went to, I ordered "Southern Fried Chicken", which caused my parents to roar with laughter, telling me that's what I have every Sunday at home.

(I thought, because I was at the tip end of the state, it would be more southern.)

Oh well.....here's Mother's fried chicken:

• 1 (2-3 lb) fryer, cut up
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 cups all-purpose flour
• 1 egg, slightly beaten
• 1/2 cup milk
• Oil

Hint: Mother always made small cuts on either side of the bone of the leg and thigh so it would be done when the rest of the chicken was.

1. Season chicken with salt and pepper.
2. Combine egg and milk; dip chicken in egg mixture, and dredge in flour, coating well.
3. Heat 2" of oil in heavy skillet. Place chicken in skillet. Cover and cook chicken over medium heat 20 minutes; remove cover and cook 10 minutes more, until golden brown.
4. Drain chicken on paper towels.
5. Serve with Milk Gravy.

Milk Gravy

• 1/4 cup pan drippings (from fried chicken)
• 1/4 cup all-purpose flour
• 2-3 cups milk
• 1/2 tsp salt
• 1/8 tsp pepper

1. Pour off all except 1/4 cup drippings from skillet in which chicken was fried.
2. Place skillet over medium heat. Add flour, and stir until browned.
3. Gradually add the milk, stirring constantly, until thickened and bubbly.
4. Stir in salt and pepper.

Serve hot over mashed potatoes or rice.

(Cotton)