Setup.  Combine the Flour Bag ingredients in a one gallon ziplock plastic bag and shake the bag to mix the ingredients.  Combine the Egg Bowl ingredients in a bowl and whisk until thoroughly combined.  

Preheat.  Preheat oven to 350 degrees.  Pour enough oil or shortening into a large skillet to be ¾ inch deep and heat the oil to between 300 and 325 degrees.

Prep the Chicken.  Add the chicken to the Flour Bag two pieces at a time and shake to evenly coat each piece.  Lay the dusted chicken pieces on a cookie sheet with a wire rack so the excess flour can fall off.  Dip each piece of dusted chicken in the Egg Bowl then drop it back into the Flour Bag for a second shake, being sure  to coat all sides, and return it to the cookie sheet.   

Cook the Chicken.  Add the first batch of chicken to the hot oil (5 pieces at a time).  Adjust the heat as necessary to keep the oil temperature between 300 and 325 (very important).  Turn the chicken every 3 minutes or so until the chicken just turns the right color of golden brown on all sides (you are just getting the color right).  Immediately remove the wet and dripping chicken into a second oven-proof skillet.  Repeat with the second batch of chicken.  Transfer the oven-proof skillet with all the fried chicken to the oven and bake for 20 minutes (you are allowing the chicken to cook to the bone).

Make the Gravy.  Remove the chicken from the oven-skillet to a serving dish and cover.  There should be a couple of tablespoons of tasty oil, chicken skin and crust bits remaining in the skillet.   Place the skillet over medium heat and add the flour to the oil.  Stir constanstantly until the flour begins to turn golden brown.  Add the milk and continue stirring until the gravy thickens.  Add salt and pepper to taste and serve.