Julia Reed's Fried Chicken

• 1 frying chicken, about 3 to 3 1/2 pounds, cut into 8 pieces
• 2 teaspoons salt plus more for seasoning chicken pieces
• Black pepper
• 1 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• Lard, vegetable shortening or vegetable oil for frying

1. Place chicken in bowl of cold water and soak for a few minutes.
2. Drain chicken and dry well with paper towels.
3. Season chicken with salt and black pepper.
4. Mix flour, 2 teaspoons of salt, cayenne and paprika in a brown paper or Ziploc bag.
5. Add a few chicken pieces at a time and shake until well coated.
6. Remove and shake off excess flour mixture.
7. Over medium-high heat, melt lard, vegetable shortening or oil to a depth of about 1 1/2 inches in cast-iron skillet.
8. When fat has reached about 350 degrees, slip in chicken pieces, dark meat first, being careful not to crowd them.
9. (To test temperature, use a candy thermometer or dip a corner of a chicken piece into the fat; if vigorous bubbling ensues, the temperature is right.)
10. Turn heat down and cook chicken for 10 minutes.
11. Turn pieces with tongs.
12. Cook until other side is browned, another 10 to 12 minutes.
13. Drain on a wire rack over paper towels.

chicken, salt, black pepper, flour, cayenne pepper, hot paprika, lard

Taken from cooking.nytimes.com/recipes/6093 (may not work)