Remove chicken from fridge 1/2 hour to coax to room temperature.

Beat eggs with milk in large shallow dish.

Mix flour, pepper, salt and accent in another shallow dish.

Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.

Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.

Repeat process one time.

Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).

Place chicken in hot fat, do not overcrowd.

Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.

Drain chicken on a stack of paper towels.

Chicken may be kept warm in a 250 degree oven on a baking pan.

For the Peppered Gravy:

Empty fat from pan, but leave the browned flour in the pan.

Heat the pan over low heat until the browned flour begins to simmer.

Stir in 4 Tablespoons flour.

Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.

Pour in 3 cups hot milk (heat in microwave 5 minutes).

Add salt and pepper to taste (you can't add too much pepper to this!).

Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.

Season to taste, making sure there really is enough pepper.

Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.

Serve with green beans, corn on the cob and sweet tea.