Season the flour with salt and freshly ground black pepper and combine the eggs with milk.
Dust the chicken pieces with flour then dip in the eggwash.
In a large frying pan heat the oil and fry chicken gently to begin with, raising the temperature until it is as brown and cooked after 10-15 minutes. Remove from the pan and keep warm.
For the gravy, add a little flour to the oil in the pan and brown slowly.
Add cold water, stirring until the gravy is of a required thickness, plus salt and freshly ground black pepper.
Simmer for a few minutes then pour over chicken.
