Chef Lauren's Buttermilk Fried Chicken

Combine chicken and buttermilk in a large bowl and refrigerate for 8 hours or overnight.

In a large plastic bag, mix the flour, salt, onion powder paprika, cayenne pepper, and black pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid.

Put the chicken in the bag one piece at a time and shake well to coat. Place chicken on a sheet pan or wax paper and let it rest for 20-30 minutes.

Meanwhile, heat the fat over medium-high heat in a heavy, deep pan, such as a cast iron skillet or Dutch oven. The fat should reach about 325 degrees F if using shortening and about 350 degrees F if using oil.

Depending on the depth and width of your vessel, fry one third to one half of the chicken pieces, using like-sized pieces per batch, skin-side down. Watch the temperature and adjust heat accordingly. Fry until the chicken is golden brown and the juices run clear when the meat is pierced with a knife, about 20-25 minutes for dark meat and 15-20 minutes for white meat. Turn the chicken half way through the cooking process to ensure even color.

Drain the chicken on paper towels.

Keep warm in a 225 degrees F oven as you work in batches if you plan to serve immediately. Remove the skin for a lighter version of this recipe.