Cut chicken in pieces.
Unless chicken is very small, separate leg from thigh and the breast in two portions.
For a 2 1/2 lb chicken, mix about 1/2 cp all-purpose enriched flour with 1 tsp salt and 1/2 tsp pepper
Roll the cut pieces of chicken in flour, making certain that all the chicken is coated
with the flour mixture.
Many cooks call this "dredging the chicken" with flour.
Place shortening in skillet. Half butter or margerine and half shortening may be used,
or the butter or margerine may be eliminated entirely and the drippings substituted.
When the shortening is hot, place floured chicken in the shortening.
When one side is browned, reduce the heat and brown the other side.
When the chicken is golden brown, reduce heat again and cook over low heat until tender