8 c. all-purpose flour
2 tbsp. paprika
2 tbsp. cayenne pepper
2 tbsp. salt
4 tsp. dried thyme, crumbled
4 c. milk
4 eggs
4 frying chickens, cut into serving pieces - pat dry
Vegetable oil, for deep frying

Mix first 5 ingredients in large bowl. Whisk milk and eggs in another large bowl. Dredge chicken in flour mixture, shaking off excess. Dip in milk mixture, allowing excess to drip into bowl. Dredge in flour mixture.

Heat 2 inches of oil in heavy large skillet to 350 degrees. Fry chicken in batches (do not crowd) until cooked through and coating is golden brown, about 20 minutes for white meat and 25 minutes for dark. Remove using tongs. Drain chicken on paper towels. Serves 12.