I'm super picky about fried chicken this is my super wordy recipe on how I learned to make the perfect fried chicken without breadcrumbs, crackers or other short cuts. Many of the recipe I've tried failed to meet my expectations, sometimes due to chef error, so this is my go to recipe for chicken. I always start out with the basic mix, do my piece, then add the extra ingredients for the men. It's developed from watching cooking shows, specifically guy's ddd on food network for my 'secret ingredient' and knowing our own tastes, I rarely measure, but I tried to keep an eye last time I made it. I rather like the dipping technique which I borrowed from Recipe #235343. As three smokers (bad I know) it takes a bit more to stimulate our taste buds, so feel free to adjust per your families tastes but as stands this is a very flavorful recipe. I hate wasting flour and I've found a cup is just enough for the 3 breasts I always cook, if you add more flour, add more seasonings as it will spread them out into flour you may not use. Note - I don't have a thermometer for oil so when I throw a bit of flour in and it sizzles and browns right away I start doing the chicken. The spicy - if you stay towards the lower end of the cayenne pepper its only a mild spice, even I could take the heat, so If you like spicy, stay towards the higher end or maybe even add more.