Crispy Fried Chicken

• 2 frying chickens, cut into serving pieces
• 1 quart buttermilk
• 2 cups flour
• 5 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cayenne
• 2 tablespoons paprika
• Oil or fat for frying

1. Place the cut chicken pieces into a large bowl, and pour the buttermilk to cover them.
2. Cover and refrigerate for at least 3 hours or overnight.
3. In a large plastic bag, combine all of the dry ingredients.
4. Heat the oil in a deep skillet to about 370 degrees.
5. Take the chicken pieces out of the buttermilk, and shake them in the bag with the seasoned flour, one or two at a time.
6. Drop them in the hot oil deep enough to cover, and fry for 6 to 8 minutes.
7. Turn and continue cooking.
8. Turn once more, and cook until the chicken is well browned and tender to the fork.
9. Transfer the chicken to absorbent paper.
10. Season with salt and pepper, if necessary.
11. If serving the chicken later, allow it to cool completely before packing so that it stays crisp.

frying chickens, buttermilk, flour, kosher salt, freshly ground black pepper, cayenne, paprika, oil

Taken from cooking.nytimes.com/recipes/12058 (may not work)