Recipe: Fried Chicken

1-3 to 3 and 1/2 Pound Free Range Chicken, Local and Farm Raised, cut into Pieces (Legs, Thighs, Breasts, Wings, and so on), preferably with Giblets
1 and 1/2 Cups Organic Flour (3/4 Cup Whole Wheat and 3/4 Cup White)
Salt and Pepper to Taste
1/8 tsp. Paprika or Cayenne (this gives it just a bit of zip)
1 and 1/2 Cups Raw Milk
Oil for Frying (I like to use Grape Seed Oil)

(1)Mix together Dry Ingredients until evenly distributed (Flours, Salt, Pepper, Paprika or Cayenne). Set aside in wide mouthed bowl. I have put the Dry Ingredients in a Plastic Bag. That works great too.
(2)Set aside Milk in wide mouthed bowl.
(3)Rinse Chicken in water. Pat dry.
(4)Meanwhile, place about 1/2 inch Oil in the bottom of Cast Iron Skillet. I use either the 8 or 10 inch Skillet, depending on the amount of Chicken. Slowly heat over burner until dough droppings of Dry Ingredients mixed with Milk bubble in Oil.
(5)While Oil is heating, dip 1 or 2 pieces of Chicken at a time in Milk. Then put Chicken Pieces in dry Ingredients (or toss Chicken Pieces in Plastic Bag filled with Dry Ingredients) until Chicken is evenly coated. This should be timed as best as possible so that coated Chicken is ready to go into the Frying Pan at precisely the moment the Oil is hot. It just takes a little practice.
(6)Place coated Chicken Pieces in hot Oil. Again, the Chicken Pieces should bubble all around. If it doesn't, the batter will be soaked with grease. Not good. If it is too hot, the Chicken will burn. Grease fires are nothing to play around with. Slow it down. The Oil should rise up about 1/2 inch on the Chicken. The Chicken will need to be watched closely throughout the cooking process.
(7)Turn pieces when the bottom sides become crispy and brown. Keep turning until completely brown all around. In the early stages, Blood will come up around the joint areas. When done, Blood will be cooked (brown) and the Meat will be White or Dark, not pink.
(8)Remove Chicken Pieces from Skillet when they are done.
(9) Place Chicken pieces which are done between layers of Paper Towels to soak up excess Oil.
(10)Serve and enjoy immediately. Chicken is also good cold (as in an Old Fashioned Picnic).