1Wash chicken pieces; pat dry. Place in a dish in a single layer; then pour 1 cup of the cream over top; chill at least 20 minutes.
**NOTE: the dish or pan should be large enough that you can place chicken pieces in a single layer, and deep enough that they can soak in the cream.
2Remove chicken from fridge and shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 tsp. salt, and 1/2 tsp. pepper in a paper bag to coat well.
THEN: Dip each again in remaining cream in dish; shake again in flour mixture. (**Double coating gives chicken its thick crisp crust.)
3Pour enough oil into each of two large frying pans to make a depth of an inch or so, and heat. (**NOTE** - if using less chicken, obviously you don't need 2 frying pans.)
Carefully add chicken pieces, skin side down, to hot oil. Lower heat to medium.
4Brown slowly (turn heat up or down if you need to - you want the chicken really brown but not burned of course), turning once; then turn heat down, cover and continue cooking 30 minutes, or until crisp and tender.
Remove to a heated serving platter; keep warm while making gravy.
5Pour all drippings from frying pan(s) into a small bowl; measure 2 Tbsp. and return to one pan.
GRAVY: Stir in 1 Tbsp. of flour, remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring constantly, until bubbly. Stir in remaining cream; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and boils 1 minute. Serve separately.
6Serve chicken and gravy with mashed taters and biscuits.
tonight i made this dish for two people, using 2 large chicken breasts, each cut in thirds; and only one cup of cream. (I also made Cranberry Biscuits.)