Buttermilk Fried Chicken

In each of 2 large, sturdy zip-top bags, combine 2 cups buttermilk, 1/2 tsp salt, and 1/2 tsp hot sauce. Add chicken to bags; seal bags. Marinate in refrigerator at least 4 hours or overnight.

Meanwhile, mix flour, cornmeal, paprika, and remaining 4 tsp salt in another large, sturdy zip-top bag. Drain chicken in a colander. Add chicken, 2 pieces at a time, to seasoned flour. Close bag and shake until coated. Place on waxed paper.

Melt 1 can of shortening in each of two 12-inch deep skillets over medium-high heat until rippling but not smoking. Add chicken skin side down to skillets. Fry 4 minutes, until first side is lightly golden. Turn pieces; cook second side 4 minutes. Turn chicken again, cover skillet with lid, reduce heat to medium, and cook 6 to 8 minutes longer on each side. Remove from skillet and drain to remove excess oil.

Cool chicken completely. Chicken can be served room temperature or refrigerated overnight and served cold.