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1
In a non-reactive bowl whisk together the buttermilk and the hot sauce.
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2
Add the chicken pieces, cover, and refrigerate overnight.
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3
In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine.
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4
Set a large rack over a baking sheet.
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5
Drain the chicken in a colander set in the sink.
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6
Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour.
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7
Remove the pieces from the bag and shake off any the excess flour and set on the rack.
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8
Repeat with the remaining chicken.
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9
Preheat the oven to 250 degrees F and line another baking sheet with paper towels.
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10
Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep.
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11
Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.
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12
Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other.
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13
Do not crowd the skillets.
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14
Fry the chicken until golden brown on one side and turn with tongs to cook the other side.
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15
The white meat will take about 20 minutes and the dark about 25 minutes.
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16
Drain on the lined pans and keep warm in the oven.
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17
Continue until all the chicken is cooked.
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18
Serve immediately or at room temperature.
