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1
Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.
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2
Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
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3
Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
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4
Preheat oven to 250u00b0F with rack in middle. Set a cooling rack in a large shallow baking pan.
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5
Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.
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6
Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350u00b0F over medium-high heat.
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7
Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350u00b0F between batches and reserve after frying.
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8
Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
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9
Serve chicken with gravy and bacon.
