Thoroughly wash and drain 1 cup up fryer.  Put about 3/4c. flour, 1 t. salt and ½ t. pepper in a bag.  Shake chicken pieces until well coated with flour.  Fry in about ¼ inch of corn oil in heavy skillet until all sides are well browned.  Drain on paper towels. Make gravy by draining pan and return 3 T. oil.  Heat with 4 T. of the flour left from coating the chicken.  Do not brown.  Add 2 ½ c. milk and cook until boiling and thickened.