A three-pound fowl, cut up. Dip the pieces in seasoned flour or pancake flour. Dip them in 1 egg white, diluted with 2 Tbls water, then in the flour again. Fry them lightly, a few pieces at a time, in about one inch of hot fat. Remove them and place on paper toweling. When all the pieces are lightly browned, do not overcook, place them on absorbent paper toweling in a wide flat pan so they do not touch one another. Cook in slow over (about 250˚) for 2 hours.