Fried Chicken 101 - cooking recipe

Ingredients

6 cups buttermilk
1/3 cup pepper sauce (optional)
1/4 cup kosher salt
1 tablespoon kosher salt
3 cups all-purpose flour
1 tablespoon ground black pepper
2 tablespoons baking powder
1 1/2 teaspoons cayenne pepper
2 lbs vegetable shortening
1/4 cup bacon drippings (optional)
2 tablespoons bacon drippings (optional)
2 (2 -3 lb) roasting chickens (cut for frying)

Preparation

Combine the buttermilk, 1TBS salt, and red pepper sauce, if using, in a large airtight container.
Add the chicken piece, turning to coat in the liquid; cover and refrigerate at least 2 hours (best over night).
Combine the flour, the remaining 1/4 Cup salt, the black, and cayenne peppers, and the baking powder in a large paper bag. Shake vigorously.
Place the chicken pieces in the bag, one at a time and shake to coat.
Place the coated pieces on a clean plate or tray; heat the shortening (and drippings if using) in large cast iron skillet .
Using a frying thermometer to measure temp, bring temp of shortening to 375\u00b0F.
Cook thighs and drumsticks for approx 10-14mins until a dark golden; turn and cook an additional 10-14mins.
An instant reading thermometer inserted into a thigh should register 190\u00b0F.
Drain on paper bag or several layers of paper towels.
Cook breast and wings for 10-14 minutes on each side.
Drain and serve warm.