Extra-crisp Fried Chicken

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Roanoke, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 pound chicken cut into pieces
 * 1 cup all purpose flour
 * ½ cup whole wheat flour
 * 1 tablespoons salt
 * ½ teaspoon cayenne pepper
 * 1 teaspoon freshly grated nutmeg
 * 1 teaspoon ground ginger
 * ¼ cup peanut oil
 * 1 bunch parsley rinsed and dried for garnish

Directions

 * 1) Rinse chicken well and pat it thoroughly dry.
 * 2) Sift flours and spices together into a small paper bag so they are well mixed.
 * 3) Drop chicken two or three pieces at a time into the bag and hold the bag closed and shake it so the chicken is thoroughly covered.
 * 4) Transfer chicken to a wire rack and let sit refrigerated for 2 hours so the flour will adhere.
 * 5) Reserve the remaining flour mixture.
 * 6) Heat oil in a large skillet over medium high heat.
 * 7) Dredge the chicken once more in the flour mixture shaking off the excess.
 * 8) When the oil is hot but not smoking add chicken making sure you do not crowd the pan.
 * 9) Cover and cook until chicken begins to turn brown about 8 minutes.
 * 10) Turn the chicken then cover and continue cooking until it is cooked through and the juices from the thigh run clear when pricked with a fork approximately 10 minutes.
 * 11) Arrange chicken on a brown paper bag to drain and leave it for about 5 minutes then transfer to a warmed serving platter and garnish with parsley then serve immediately.