Wash and dry chicken pieces well.
Shake in mixture of flour, salt, and pepper in paper bag to coat well.
Heat bacon drippings in large frying pan or electric skillet.
It'll take about 1 cup, for fat should be about 1/2 inch deep.
(If you like, use part shortening.)
Place chicken in a single layer in hot fat; cover lightly.
Cook over low heat 20 minutes, or until golden; turn; cover again and cook 20 minutes to brown other side.
(If using an electric skillet, follow manufacturer's directions.) Remove browned chicken and set aside while cooking any remaining pieces, adding more drippings, if needed, to keep fat 1/2 inch deep.
Drain fat from frying pan, leaving just enough to keep chicken from sticking; return all chicken to pan.
Cover cook, turning once or twice, over very low heat 30 minutes longer, or until tender.
Serve hot or cold, with dunking sauces.