A familiar Southern favorite
Yield: Serves 8
Combine buttermilk, 1/4 cup salt and Tabasco sauce, if using, in a bowl. Transfer to a large airtight container. Add chicken pieces and turn to coat in the liquid. Cover and refrigerate at least 2 hours or overnight.
Cook dark meat, which takes a bit longer, apart from white meat to ensure doneness.
Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers and baking powder. Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag and shake to coat. Place coated pieces on a clean plate or tray.
Heat vegetable shortening (and bacon drippings if using) in two 10-inch cast iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10-14 minutes, then, using tongs, turn chicken over. Cook until coating is dark golden, another 10-14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees.
Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets and discard. Place breasts and wings in skillets. Cook 10-14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven and serve.
*No buttermilk? Substitute 6 tablespoons lemon juice and enough milk to make 6 cups.
Please note that some ingredients and brands may not be available in every store.