Southern Fried Chicken W/Cream Gravy Recipe

Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
Pour enough oil into a large skillet to make a depth of 1".
Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
(Stand back, so you don't get splattered).
Add chicken, skin side down.
When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
Turn chicken pieces after 15 minutes.
Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
Drain on paper toweling, keep warm.
Serve with Cream Gravy, if you wish.
For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
Stir in 2 tablespoons flour; heat until light brown.
Remove from heat; gradually stir in 1 cup light cream.
Return to heat; cook, stirring constantly, until thickened and bubbly.
If too thick, add more cream.
Taste; add salt and pepper as needed.
Makes about 1-1/4 cups.