1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 tablespoons vegetable oil
2 cups water
In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water; bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until juices run clear. Thicken gravy if desired.