Wash and dry the chicken parts thoroughly.

In a shallow dish, combine the salt, pepper, and flour for coating the chicken.

Dip each chicken piece in the beaten eggs, then coat it thoroughly with the seasoned flour mixture.

In a heavy iron or aluminum frypan, heat the butter and Crisco over medium-high heat until melted and hot.

Carefully add the coated chicken pieces to the hot fat in the pan, making sure not to overcrowd the pan.

Brown each side of the chicken until golden and crispy, about 5-7 minutes per side.

Lower the heat to medium-low and continue cooking the chicken for about 15 minutes more on each side, or until fully cooked through and no longer pink in the center.

Once cooked, remove the chicken from the pan and drain on paper towels to remove excess oil.

Pour off all but 3 tablespoons of fat from the pan, then return it to the heat.

Add 3 tablespoons of flour to the remaining fat in the pan and stir until lightly browned.

Gradually pour in the milk, stirring constantly, until the mixture thickens and becomes gravy-like in consistency.

Season the gravy with parsley or parsley flakes, if desired.

Transfer the gravy to a gravy boat and serve it alongside the fried chicken, arranged on a platter.