- 1 chicken (approximately 4 lbs), cut into 8 pieces left on the bone
- 2 cups buttermilk
- 1–1/2 cups flour
- 2 tsp salt
- 2 tsp paprika
- 2 tsp cayenne pepper
- 1 lb shortening
- Cut the chicken into 8 pieces and then submerge in buttermilk. A zipper-sealable plastic bag works well for this. Let the chicken soak in the buttermilk in the refrigerator for at least one hour, or even overnight.
- Mix the flour, salt, paprika, and cayenne in another zipper-sealable bag. Put four chicken pieces in the bag and shake around to coat. Remove from the bag, shaking off any excess flour, and let the chicken rest on a wire rack at room temperature. Repeat with the remaining four pieces of chicken.
- Heat the shortening in a 12'' heavy-bottomed sauté pan. Bring the shortening to about 350°F. You can use a deep-frying or candy thermometer to measure the temperature of the shortening. Otherwise, just dip a part of one piece of chicken in the oil when you think it is ready—it should bubble rapidly around the chicken.
- Place the chicken pieces in the oil and cover with a lid. Reduce the heat slightly and cook for 8–10 minutes. Then remove the lid and flip the chicken pieces over. Cook for another 10 minutes uncovered. When the chicken is done, drain the chicken on a clean wire rack and serve. Serves 4.
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