• 3 chickens (each about 3½ pounds), cut into small serving pieces
• 2 cups all-purpose flour
• 1 tablespoon salt
• ½ teaspoon fresh milled white pepper
• Vegetable oil, for frying

Pat the chicken pieces dry with paper towels. Mix the flour with the salt and white pepper and dredge the chicken pieces in it. Shake off any excess flour.

Pour ½ inch of vegetable oil into a heavy skillet and place over high heat. When the oil is hot, reduce the heat to moderate. Working in batches, fry the chicken slowly until cooked through and deep golden brown.

Keep the chicken warm in a 275° F. oven until all of the chicken has been cooked.