Melissa Gilbert's fried chicken

·       2 cups plus 2 Tbsp all-purpose flour

·       5 Tbsp Old Bay seasoning

·       2 Tbsp salt

·       1 Tbsp freshly ground black pepper

·       2 (4- to 5- lb) fryer chickens, cut into pieces, rinsed, and patted dry

·       Vegetable oil, for frying

·       2 cups warm milk

DIRECTIONS

1.    Mix 2 cups (250 g) of the flour, the Old Bay, salt, and pepper in a large zip-top bag. Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat.

2.    Pour the oil into a deep 12-inch (30.5-cm) cast-iron skillet to a depth of 1 inch (2.5 cm). Heat it over high heat until a drop of water bubbles. Shake any excess seasoning mix off the chicken and put it skin-side down in the pan, cooking in batches, if necessary, to avoid overcrowding. Cook on one side for 15 minutes, then turn the chicken pieces over and fry uncovered for another 15 minutes, or until golden brown. Drain the chicken on paper towels. Keep it warm in a low oven while you finish frying all of the chicken.

3.    Pour off the oil from the skillet, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium. Add the remaining 2 tablespoons flour to the skillet while whisking, mixing in the crunchy bits and cooking for 5 minutes. Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes. Season with salt and pepper to taste and serve with the fried chicken.