2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon garlic powder
5 dashes Louisiana hot sauce
1 cup buttermilk, (either low-fat or full-fat), shaken well
3 cups lard, vegetable shortening, mild vegetable oil, or bacon drippings
3 cups all-purpose flour
Pat the chicken dry. Place the chicken in a large bowl, season it with the salt, pepper, cayenne, white pepper, garlic powder, and hot sauce, and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 1 day. The longer you let the chicken stay in the fridge, the more thoroughly the seasonings will permeate the chicken. Remove the chicken from the bowl, allowing any liquid to drip back into the bowl, and place it in a clean bowl. Pour the buttermilk over the top. Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet until it registers 350°F (176°C) on an instant-read thermometer or a pinch of flour immediately sizzles when dropped into the fat. While the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and place the chicken in yet another clean bowl. Sprinkle the chicken with the flour and toss to coat. When the oil is ready, add the chicken pieces to the skillet in batches, starting with the larger pieces and shaking off any excess flour before adding them to the oil. Do not crowd the skillet. For the crispest results, you want ample room around each piece in the oil. Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8 minutes on each side. Keep an eye on the temperature of the oil, making sure the oil doesn't get too hot. Transfer the fried chicken to a plate lined with paper towels or a brown paper bag. Return the oil to temperature before frying each subsequent batch of chicken. The smaller pieces will take about 6 minutes on each side.