Directions

1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.)
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5. Return oil temperature to 350 degrees. Repeat with remaining chicken.