Fried Chicken with Gravy

1 C plus 1 T flour
2 tsp salt
1/2 tsp black pepper
1 chicken, cut into 8 serving pieces (I use just chicken breasts instead)
1/2 C milk
2 C vegetable oil
1 C water
1 1/2 C half and half or light cream

You'll need a deep 12-inch skillet with a tight fitting lid.

Put 1 C flour with salt and pepper in a large sealable plastic bag. Seal bag, and shake to combine.

Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal the bag. Discard the milk. Shake to coat and let stand in bag awhile while oil heats.

Heat oil in skillet over moderately high heat until it registers 360 degrees. Add chicken, skin side down. Cook covered, until golden, about 5 minutes. Turn chicken over and cook covered for 5 more minutes.

Transfer chicken to a plate. Pour fat from skillet into a heatproof bowl (just to cook before discarding). Add 1/2 C water to skillet. Return chicken to skillet, skin side up and cook covered over moderate heat until chicken is cooked through, about 25 minutes. Transfer chicken to platter and cover loosely with foil to keep warm.

Pour off and discard all but 1 T of fat from skillet, then stir 1 T flour into remaining fat and cok over moderate heat, whisking, for 2 minutes. Add half and half, whisking, and bring to a boil. Reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. Season with salt and pepper and spoon over chicken (or mashed potatoes, if desired).