Rustic Fried Chicken

Wash and dry chicken. Brush with lemon juice;sprinkle with garlic salt. Combine flour, bread crumbs, paprika, salt, pepper and cayenne pepper; coat chicken lightly. Dip in milk and re-coat. Set on racks to dry for 15 minutes. Fry bacon in large skillet. Remove and reserve bacon and 3 Tablespoons bacon grease. Add oil to bring fat up to ½ inch. Brown chicken, a few pieces at a time, in hot fat over medium heat. When all is browned, pour off half the fat. Return chicken to pan, reduce heat; cover and cook 20 minutes. Uncover and cook 10 to 15 minutes longer until chicken is done and crisp. Bacon gravy if desired: heat the 3 Tablespoons bacon fat; stir in 3 Tablespoon all-purpose flour. Cook and stir until well- blended and flour turns light brown. Gradually stir in 1½ cups light cream, season with salt, pepper, and Tabasco sauce. Bring to a boil. Crumble bacon into gravy and serve with chicken.