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1
Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.
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2
Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag.
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3
Add the chicken, making sure the pieces are submerged.
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4
Seal and refrigerate 2 to 4 hours.
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5
Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.
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6
Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening.
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7
Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
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8
Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off.
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9
Transfer to the bag of seasoned flour; seal and shake to thoroughly coat.
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10
Remove from the bag, shake off any excess flour and transfer to a rack.
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11
Carefully lower the coated chicken into the oil.
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12
The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked.
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13
Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones.
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14
(A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)
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15
Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes.
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16
Repeat with the remaining chicken.
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17
Serve hot or at room temperature.
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18
Photograph by Yunhee Kim
