Classic fried chicken

Ingredients:

• 1 chicken carcass weighing 1.3 kg, cut into 10 pieces, or chicken pieces weighing 1.3 kg in total.
• Coarse salt and freshly ground black pepper
• 1 liter of buttermilk
• 2 tsp hot sauce
• 1 bay leaf
• 3 crushed cloves of garlic
• 3 sprigs of thyme
• 3 cups of wheat flour
• 1 tbsp baking powder
• 1 tbsp. sweet paprika
• 1 tbsp onion powder
• 3/4 tsp cayenne pepper
• Peanut or vegetable oil for frying
• Vegetable shortening for frying

Preparation:

1. Season the chicken generously with salt and black pepper, place on a baking sheet, cover loosely with plastic wrap and refrigerate for 1 hour.
2. In a zip-top plastic bag, combine the buttermilk, hot sauce, bay leaf, garlic, and thyme. Place the chicken pieces in the bag, ensuring they are completely coated with the marinade. Seal the bag and refrigerate for 2-4 hours.
   
   In another heavy-duty plastic bag, combine flour, baking powder, paprika, onion powder, cayenne pepper, 3.5 teaspoons salt, and 1.5 teaspoons black pepper.
   
   In a deep, 12-inch cast-iron skillet, fill it halfway with equal parts peanut oil and shortening. Preheat over medium heat to 350°F (180°C) using a candy thermometer.
   
   Remove about half of the chicken pieces from the marinade, letting any excess drip off. Transfer to a bag with the flour and spices. Seal the bag and shake to ensure the chicken is evenly coated with enough breading. Remove the chicken from the bag, shake off any excess flour, and transfer to a wire rack.
3. Carefully place the deboned chicken pieces into the oil. The temperature should be between 150°C and 160°C. Reduce the heat to maintain this temperature: this will ensure the meat is cooked through without burning the crust.
4. Deep fry the chickenWithout touching the meat, cook for 2 to 3 minutes to form a crust, then carefully lift with tongs to check for browning. Continue cooking, turning as needed, until golden brown and cooked through, another 12 to 14 minutes for smaller pieces and another 14 to 16 minutes for larger pieces. (A thermometer should read 165°F (70°C) for breasts and 175°F (77°C) for thighs and drumsticks.)
5. Remove the chicken and place it on a clean grill to drain excess fat. Sprinkle with salt and let it rest for a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.