Large skillet with lid (i used my biggest iron skillet and a lid from anoth skillet), 10"-11"
Deep fat frying thermometer
1 fryer chicken, cut up (preferably kosher)
About an hour before you're ready to fry, remove chicken from fridge. If the breasts are big cut them in half. Cut off the wing tips. (You can use these and the back to make a nice stock.) Pat dry and salt and pepper. Let stand to come to room temp. Add salt and pepper to your flour and flour the chicken. (I do all this is a big stainless steel bowl)
Add enough crisco so it's about 3/4" deep. I used about 3/4 of a 1 lb can of crisco. Bring the crisco to 360 over high heat. Add the chicken, dark meat first. Reduce heat to medium high and let fry 5 minutes. Cover and cook 5 more minutes. Uncover, turn chicken. Cover and cook 5 minutes. Uncover and cook 5 minutes, raising heat to high if you want the chicken browner. Remove chicken, white meat first, and drain on paper towels. Do not cover! The chicken will stay hot while you make gravy.
Pour off all but 2 tbl grease from the pan, but leave all the crispy bits. Add 3 tbl flour and brown. Add 1 cup flavorful chicken stock, preferably what you made from the backs and wing tips of your chicken,
1/2 cup milk. Bring to a boil and season with salt and pepper.