Mix the flour and spices in a plastic bag. Rinse the chicken pieces. While wet, place them in the bag with the flour and shake till well coated. For extra-crispy, beat egg with a small amount of milk, roll the chicken in it and then place in the flour mix. Remove when well coated and let dry on paper towel or newspaper.
In a fryer or electric skillet, heat oil (about an inch deep) to 350 degrees. Add the chicken and brown on all sides. Cover and reduce heat to very low. Simmer for one hour, turning and salting/peppering every 15 minutes.
Remove lid, remove chicken from oil with tongs and turn temperature back to 350 degrees. When heated, add chicken pieces and crisp on all sides. (You must do it this way or all the breading will stay in the pan instead of on the chicken.)
Remove from heat, drain on newspaper and paper towels. Serve. Crispy on the outside and melts in your mouth on the inside.
Obviously, this is not for the cholesterol- or blood pressure-challenged. (Oh, but it is sooooo good!) You can cut down some on the fat by using olive oil, and instead of the second browning, put the chicken pieces in a single layer on a rack and crisp in a 350 degree oven for about 15-20 minutes.