The Perfect Fried Chicken (5 servings)

1 chicken (3 1/2 to 3 3/4 lbs)

1 cup buttermilk

1 1/2 tsp salt, divided

1 tsp red pepper sauce

1 cup all-purpose fluor

2 tsp paprika

1 tsp ground pepper

2 cups vegetable shortening

colestaw and biscuits (optional)

Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.

Combine buttermilk, 1/2 tsp salt and red pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken.  Seal bag and turn chicken with buttermilk mixture to coat.  Refrigerate 4 hours or overnight, turning bag over once.

Combine fluor, paprika, pepper and remaining 1 tsp salt in pie plate or shallow dish.  Work with several pieces of chicken at a time.  Remove chicken from buttermilk, shaking off excess.  Add to fluor mixture, turning to coat evenly.  Transfer pieces to wire rack.  Repeat procces with remaining chicken; let stand 30 minutes.

Meanwhile, heat oven to 250ºF (120ºC).  Line a jelly-roll pan with double layer of paper towels.  Heat shortening in 10 inch cast-iron skillet over medium heat, until temperature reaches 360ºF (180ºC) on a deep-fry thermometer.  Add several pieces of chicken, skin side down.  Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes.  Turn pieces and cook, covered (adjusting heat to medium-low to mantain a 275ºF to 300ºF temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through.  Drain pieces on paper towels; transfer to baking sheet and keep warm in oven.  Repeat process, cooking remaining chicken.  Serve with coleslaw and biscuits, if desired.