Wash and dry chicken pieces.
Shake, a few at a time, in mixture of flour, salt, paprika, and pepper in paper bag to coat thoroughly.
Heat bacon drippings with whole cloves of garlic and bay leaf in large frying pan.
Place chicken in single layer in hot drippings.
(Do not crowd as pieces should have enough room to brown without touching each other.) Cook slowly, turning once or twice to brown both sides.
(It will take about 30 minutes.)
Return all chicken to frying pan; cover; cook slowly 20 minutes, or until tender.
Uncover; cook 5 minutes longer to crisp coating.
Remove chicken to heated platter; keep hot in slow oven long enough to make Milk Gravy.
MILK GRAVY: Tip pan and pour off all drippings into a cup, leaving crusty brown bits in pan.
(Be sure to remove garlic cloves and bay leaf.) Return 3 tablespoons drippings to pan; blend in 3 tablespoons flour; cook, stirring all the time, just until mixture bubbles.
Stir in 1 cup water and 1 cup milk slowly; continue cooking and stirring, scraping brown bits from bottom and sides of pan, until gravy thickens and boils 1 minute.
Season to taste with salt.
Makes about 2 cups.