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1
Make the dipping sauce: Combine all the ingredients with 3/4 cup water in a small bowl.
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2
Cover and refrigerate until ready to use.
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3
Make the broth: In a large pot with a tight lid, combine all the ingredients with 1 1/2 cups water, or enough to barely cover chicken.
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4
Cover and bring to a simmer over medium heat.
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5
Simmer for 5 minutes, then turn heat down as low as it will go.
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6
Arrange chicken pieces on a work surface and season with salt.
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7
Add to broth, cover and poach for 15 minutes, turning once halfway through.
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8
Make sure liquid does not get hotter than a gentle simmer.
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9
Turn off heat and allow chicken to cool in the liquid about 20 minutes.
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10
Transfer chicken to a plate lined with paper towels.
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11
Pat dry.
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12
Discard broth.
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13
Pour buttermilk into a large shallow bowl.
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14
In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper.
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15
Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture.
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16
Seal bag and turn to coat pieces.
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17
Remove pieces from bag, shake off any excess flour and transfer to a large plate.
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18
Let stand at room temperature for 15 minutes.
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19
Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides.
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20
Heat oil to 365 degrees.
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21
Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest.
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22
Be sure to keep oil temperature between 350 and 365 degrees.
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23
The chicken is cooked when internal temperature reaches at least 165 degrees.
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24
Using tongs, lift chicken out of oil and drain on paper towels.
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25
Let cool for at least 15 minutes (chicken should still be hot, but not scorching).
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26
Season again with a little salt and transfer to a platter.
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27
Serve hot, with the dipping sauce.
