In a plastic bag, mix cornmeal, flour, garlic salt and black pepper.
In a frying pan on medium heat, melt the bacon fat or butter and oil.
Toss the chicken with the cornmeal mixture in the plastic bag until well coated.
Fry the coated chicken until golden brown and internal temperature has reached at least 75C (165F), about 6 minutes per side.
Set on a plate with paper towels to drain excess oil.
On low heat, add flour to the remaining oil in the pan. Mix until well combined and season with salt and pepper. Continue to heat until flour is lightly browned.
Add water, and raise heat to medium-high and bring to a boil. Lower heat to medium low and stir until gravy thickens.
