Southern Fried Chicken with Gravy.

1 fryer, 1 1/2 - 2 1/2 pounds, cut up
1 cup flour
1/2 teaspoon each salt and pepper
½ teaspoon garlic powder (optional)
1 onion, diced (Optional for gravy)
Oil for frying, milk for soaking
1 cup water for gravy, approximately.

1. Clean and disjoint fryer, cut into frying size pieces. Cover with milk and soak until ready to cook. 
2. Combine the flour, salt, pepper, and garlic powder.  Drain the chicken and in the flour mixture until coated, or put into a paper bag with flour (a few pieces at a time) and shake til coated.
3. Heat about 2 inches of oil into a large hot frying pan. Put chicken in and fry until browned and cooked through (approximately 20 minutes). The trick is to keep moving and turning the chicken regularly so that cooking is even and chicken does not burn or stick. If chicken is too brown on outside and not done on inside, the oil is too hot. Lower the temperature for the next batch and finish this batch for a couple minutes on high in the microwave. (My method, not Granny's)
4. Remove the chicken from the pan and drain on paper towells. Pour off most of the fat, leaving the crumbs in the bottom of the pan. Add onions if desired and a little flour and brown.
5. When flour has browned, add 1 cup of hot water and stir until smooth and thickened. Taste for flavor. If the flavor is not chicken, you can add 1 boullion cube, If too thick, add more water. Adjust seasoning if needed.