Remove chicken from fridge 30 minutes to bring to room temperature.

Beat eggs with milk in a large, shallow dish.

Mix flour, pepper, salt, and accent in another shallow dish.

Melt shortening in a large, deep-sided skillet, ensuring the pan is at least 1 inch deep with shortening; add more if needed.

Heat the shortening until hot (a piece of bread dropped in the pan should sizzle).

Dip each chicken piece in the egg mixture, coating both sides.

Coat the chicken in the flour mixture.

Repeat the egg and flour coating process one more time for each piece.

Place chicken in hot shortening, being careful not to overcrowd the pan.

Fry chicken over medium-high heat until browned and the juices run clear (time depends on the size of the pieces).

Drain chicken on a stack of paper towels.

Keep chicken warm in a 250 degree oven on a baking pan until ready to serve.

To make the Peppered Gravy: Empty fat from pan, but leave the browned flour.

Heat the pan over low heat until the browned flour begins to simmer.

Stir in 4 tablespoons of flour.

Whisk constantly over low heat for 5 minutes, or until the flour browns more and combines with the drippings to form a thick paste.

Pour in 3 cups of hot milk (heat in microwave for 5 minutes).

Add salt and pepper to taste (generously with pepper).

Simmer gravy for 7-8 minutes, adding more milk if needed to achieve a heavy-cream-like consistency.

Season to taste, ensuring there is enough pepper.

Place warmed chicken in a nice dish, pour gravy over chicken, and serve immediately.

Serve with green beans, corn on the cob, and sweet tea.