Make sure the chicken is room temperature because cold chicken makes hot oil overflow. Cover the chicken with milk and set it aside.
Combine the flour, salt, pepper and paprika in a large plastic freezer bag (preferrably a Ziploc). Shake all the liquid off the chicken, then thoroughly coat it in the flour. Set it aside.
Heat the oil in the largest, deepest available saucepan with lid. The oil should be maintained over high heat, uncovered. (You'll know it's hot enough when a piece of bread fries in it immediately to a golden brown.)
Shake excess flour from chicken and crowd it into the oil as quickly as possible Ï beware splattering oil. Immediately lower the heat to very low, then secure the lid to the pan. Fry the chicken for 8 minutes.
After 8 minutes, flip over each piece of chicken; cover it and let it fry another 8 minutes. Uncover the pan. Turn flame to high and finish frying the chicken until done and to a golden honey-brown.
Remove chicken, dry it well then let it set about 7 minutes. Serves 4 to 8.