Salt/pepper
1 quart buttermilk
2 tsp hot sauce (as always, I recommend Frank's)
1 bay leaf
3 cloves garlic, smashed
3 sprigs thyme (or 1/2 tsp dried)
3 c flour
1 TBS baking powder
1 TBS sweet paprika
1 TBS onion powder
3/4 tsp cayenne pepper
Peanut or vegetable oil for frying
Vegetable shortening for frying
1. Season chicken w/ salt and pepper; place on a baking sheet, cover loosely w/ plastic wrap and refrigerate 1 hour.
2. Mix buttermilk, hot sauce, bay leaf, garlic, and thyme in resealable plastic bag. Add the chicken, making sure pieces are submerged. Seal and refrigerate 2-4 hours. (Do not marinate overnight)
3. Mix flour baking powder, paprika, onion powder, cayenne, 3 1/2 tsp salt and 1 11/2 tsp black pepper in a separate resealable bag.
4. Fill a deep 12-inch cast iron skillet halfway with equal parts oil and shortening. Heat over medium heat until deep-fry thermometer registers 350
5. Remove about half of the chicken pieces from buttermilk mixture, letting excess drip off. Transfer to bag of flour; seal and shake to coat. Remove from the bag, shake off excess flour and transfer to a rack.
6. Carefully lower the coated chicken into the oil. Temperature will drop to 300-325; adjust the heat to maintain this temp so crust doesn't burn before meat is cooked. Fry, undisturbed, 2-3 mins to set the crust. Then carefully lift w/ tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through: 12-14 more mins for small pieces, 14-16 more mins for bigger ones (160 degrees in breasts and 170 in thighs and drumsticks).
7. Remove chicken to a clean rack to drain - not paper towels, which will make the chicken soggy. Sprinkle w/ salt and let rest for a few mins. Repeat w/ remaining chicken.
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