Shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 tea spoons salt, and 1/4 teaspoon pepper in a paper bag to coat well.
Dip each again in remaining cream in dish; shake again in flour mixture.
(Double coating gives chicken its thick crisp crust.)
Melt enough shortening or pour enough vegetable oil into each of two large heavy frying pans to make a depth of 11/2 inches; heat.
Add chicken pieces, skin side down.
Brown slowly, turning once, then continue cooking 30 minutes, or until crisp and tender.
Remove to a heated serving platter; keep warm while making gravy.
Pour all drippings from frying pans into a small bowl; measure 2 tablespoon-fuls and return to one pan.
Stir in 1 tablespoon of flour, remaining 1/22 teaspoon salt, and 1/4 teaspoon pepper.
Cook, stirring constantly, until bubbly.
Stir in remaining 2 cups cream; continue cooking and stirring, scraping brown bits from bottom of pan, until gravy thickens and boils 1 minute.