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.