Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.

Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets. Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 ...

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour. Mix the buttermilk, hot sauce, bay leaf, garlic and thyme ...

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12 ...

Keep chicken warm between batches. To serve all the chicken at once, set your oven to 250 degrees F and place a wire rack over a sheet pan when you start frying.

Prepare the chicken: In a medium bowl, combine the buttermilk, cayenne and a pinch of salt, then submerge the thighs. Refrigerate for at least 4 hours and up to 8 hours.

Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper ...

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F.

Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't ...