Mrs. Hovis's Fried Chicken

• 2 chickens, each about 3 pounds
• 2 teaspoons coarse salt, such as kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon poultry seasoning
• 1 tablespoon paprika
• Pinch of cayenne pepper
• 2 cups unbleached flour
• 1 pound solid white shortening
• 1 pound pure lard (or increase the quantity of white shortening by 1 pound)
• 1/4 cup bacon fat

1. Carefully cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breast pieces, 2 wings (with wing tips removed, if desired).
2. Use the carcasses for soups and stock.
3. Combine the salt, black pepper, poultry seasoning, paprika and cayenne, and blend well.
4. Coat chicken pieces with this mixture.
5. Coat the pieces with flour.
6. The Southern technique calls for putting the flour in a large, heavy brown paper bag, adding the chicken pieces a few at a time and tossing.
7. Remove and shake off excess flour.
8. Heat half the white shortening, half the lard and half the bacon fat in each of two large skillets, preferably black iron.
9. Heat the fat until it is lightly smoking.
10. Put the chicken pieces in, skin side up, and cook until crisp and golden brown on one side, about 12 to 14 minutes.
11. Turn the pieces and continue cooking 12 to 14 minutes on the second side, taking care not to burn the pieces.

chickens, coarse salt, freshly ground black pepper, poultry seasoning, paprika, cayenne pepper, flour, white shortening, lard, bacon fat

Taken from cooking.nytimes.com/recipes/3555 (may not work)