Southern Fried Chicken and Gravy

I found this recipe years ago in a magazine. Not sure which one.Doesn't not include time for the overnight sitting or for preparing the gravy. When I put the water in I keep the lid in my hand to put it on the skillet immediately so I don't get burned.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 (3 lb)  chicken
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup flour
•  shortening, for frying
• 1  tablespoon water
• 4  tablespoons  chicken  pan drippings
• 1⁄4 cup flour
• 2  cups water
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Lay chicken pieces in a shallow baking dish.
2. Sprinkle with salt.
3. Cover and refrigerate overnight.
4. Next day pour off all the accumulated juices.
5. Pat chicken dry with paper toweling.
6. Sprinkle chicken with pepper and roll in flour.
7. Melt shortening 1 inch deep in skillet.
8. Cook chicken 30 minutes on each side or until chicken is thoroughly cooked.
9. Add water.
10. Put on skillet lid and let stand until fat stops sputtering.
11. Drain on paper towel.
12. Gravy:
13. In skillet put chicken grease, 1/4 cup flour.
14. Stir until flour is brown.
15. Add 2 cups water, salt, and pepper.
16. Heat and stir slowly until gravy thickens.