CLASSIC FRIED CHICKEN

Steps:

• Combine buttermilk, hot pepper sauce, and 1 teaspoon of salt in a 2-gallon self-sealing plastic bag; add chicken pieces, turning to coat.
• Seal the bag, pressing out the excess air.
• Place bag in a bowl and refrigerate 2 to 24 hours to marinate, turning bag over once.
• Combine flour, baking powder, pepper, paprika, and remaining 2 teaspoons salt in a shallow dish until well mixed.
• Remove chicken, a few pieces at a time, from the buttermilk mixture shaking off excess.
• Add chicken to the flour mixture, turning to coat well.
• Place chicken on a wire rack, set over waxed paper without pieces touching.
• Repeat with remaining chicken, using a 2nd rack if necessary; let stand 15 minutes to set coating; discard buttermilk mixture.
• Preheat oven to 250 degrees.
• Line 2 large cookie sheets with paper towels.
• Place 1/2 inch oil in two large frying pans (electric frying pans are great for frying chicken); heat over med heat until hot.
• Place chicken pieces into hot oil being careful not to crowd or let pieces touch.
• Cover skillets and cook until chicken is light golden brown on the bottoms, about 4 to 5 minutes.
• Turn pieces over and cook, covered, 8 to 10 minutes longer for white meat, 13 to 15 minutes for dark meat, turning every 4 to 5 minutes or until well browned on all sides and juices run clear when the thickest part is pierced with a knife tip.
• Transfer chicken to the paper towel lined cookie sheets in the oven to keep warm.
• Repeat with remaining chicken.