Southern Fried Chicken

In extra-large (2- to 2 1/2-gallon) zip-tight plastic bag, combine buttermilk, hot pepper sauce, and 1 teaspoon salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate 2 to 24 hours to marinate, turning bag over once.

In pie plate, stir flour, baking powder, pepper, paprika, and remaining 2 teaspoons salt until well mixed. Remove chicken, a few pieces at a time, from buttermilk, shaking off excess. Add chicken to flour mixture, turning to coat well. Place chicken pieces so that they do not touch one another on wire rack, set over waxed paper. Repeat with remaining chicken. Let stand until coating has set, about 15 minutes. Discard buttermilk mixture.

Meanwhile, preheat oven to 250 degrees F. Line two 15 1/2-inch by 10 1/2-inch jelly-roll pans or large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch oil in each skillet), and heat over medium heat until temperature reaches 360 degrees F on deep-fry thermometer.

To each skillet, add 4 chicken pieces, skin side down, being careful to avoid crowding. Cover skillets and cook until chicken is light golden brown on bottom, 4 to 5 minutes. Turn pieces and cook, covered (reducing heat to medium-low if necessary to maintain a temperature of 300 degrees F), 8 to 10 minutes longer for white meat, 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes, until well browned on all sides and juices run clear when thickest part is pierced with tip of knife. Using tongs, transfer chicken pieces to lined jelly-roll pans to drain; keep warm in oven. Repeat with remaining chicken. Makes 8 main-dish servings.

Nutritional information is based on one serving.