Shallow-fried chicken

1 frying chicken, 3 1/2 lbs
black pepper
garlic powder
onion powder (use sparingly)
ground cayenne pepper
sweet Hungarian paprika
peanut oil
Carve the chicken into 8 pieces. Freeze the wings for later use. Season the chicken pieces - aggressively - on all sides with salt, pepper, garlic powder, onion powder and sweet paprika. (However, use a light touch with onion powder, as it can completely dominate the flavor.) Dry marinate the chicken for as long as possible. One day is optimal.

Locate or buy an electric fry-pan. Pour in a sufficient quantity of peanut oil so that the oil-level will reach approximately mid-way up on the chicken breasts. Turn the unit on and raise the temperature to 350 degrees F.

Dredge the chicken pieces in flour. Shake off most of the excess.

Carefully, arrange the chicken - skin-side down - in the pan. Watch the progress, closely. Peer under the chicken, periodically. Do not allow the chicken to become over-brown. Fry for 9-10 minutes on one side, turn the pieces over, cover the pan with a lid, and fry for another 9-10 minutes. Two minutes before the chicken is finished, remove the lid to enhance browning. Lift the chicken from the pan. Drain it on paper towels. Season it with salt, garlic powder and paprika.

Pour off all but 2-3 Tbl of oil, trying not to dislodge the brown bits on the bottom of the pan. Sift 1 1/2 Tbl of flour into the oil. Stir with a wooden spoon for a few minutes, making a peanut butter colored roux. Break the roux down with 1 3/4 cups of whole milk. Stir and reduce. Adjust the seasoning with salt and lots of pepper. Reduce until the gravy is thick and bubbly. Serve the chicken and gravy with biscuits, rice or smashed potatoes.