• One whole chicken, cut in pieces (or one package of breasts, or legs, or whole chicken already cut up) leave skin on.
• 5 cups of white flour (not self-rising) 
• salt 
• pepper 
• 4 cups of Wesson oil 
• a half a gallon of butter milk 
• a pinch of garlic salt

Wash chicken pieces good in cold running water. Soak for about an hour in slightly salted water. Soak for another hour in butter milk.

Heat oil in a deep skillet, iron if available, to a low temperature. About 10 minutes on the 3 setting of most stoves. 

In a container, sprinkle flour with salt and pepper heavily. Add a pinch of garlic salt. Mix salt and pepper thoroughly with flour. 

Remove chicken, piece by piece, from milk, and roll in flour. For extra crispy covering, replace chicken piece to milk and then again in flour. 

Place each piece, as completed, in skillet. When skillet is full, cover and cook very, very slowly. You'll need to adjust the temperature, probably down, when the chicken begins to cook. The skillet should be barely sizzling. 

Turn all pieces when skin gets really brown, after approximately 20 to 25 minutes of cooking. Continue cooking until done, removing lid five minutes before removing from skillet. This allows the chicken to become crisp. 

Total cooking time, depending on the amount of chicken cooking, will vary from 45 minutes to an hour. The longer, the better. Chicken should cook very, very slowly. As slow as possible while keeping the oil sizzling. 

Remove chicken and place on a rack covered with layers of paper towels. The towels absorb extra oil. Cover the top with layers of paper towels or a towel.