6 strips bacon
Butter or vegetable oil
3/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) frying chicken
2 tablespoons flour
2 cups half-and-half

Cut up chicken.

Fry bacon in a large skillet until brown on both sides. Remove bacon, drain on paper towels, and set aside.

Add enough butter or oil to bacon drippings to make 1 inch of fat in skillet.

Dump 3/4 cup flour, salt and pepper into a paper bag and shake it well. Drop in the chicken pieces and shake to coat the chicken.

When fat is bubbling hot (but not brown), add chicken pieces and fry until browned on all sides.

Now cover skillet, reduce heat, and cook over low heat for about 25 minutes or until tender when tested with a fork.

Transfer chicken to a hot platter and keep warm. Pour off all but 4 tablespoons of the fat, stir in the 2 tablespoons flour, and cook a few minutes.

Pour in the half-and-half. Cook, stirring constantly, until sauce is smooth and thick. season to taste. Pour sauce over the hot chicken and garnish with bacon strips.

Serves 4.