ingredients
directions
Cook bacon. Reserve fat for frying chicken. Use bacon in another recipe.
Combine buttermilk, hot sauce and 1 teaspoon salt. Cut chicken into 8 pieces – 2 pieces from each breast, 2 thigh and 2 leg pieces. Add the chicken to the buttermilk mixture and marinate overnight.
Over a moderately high heat melt vegetable shortening in a deep-sided 12 inch skillet. Add reserved bacon fat and heat to 375 degrees F.
Combine the mustard, paprika, cayenne, flour, remaining salt and pepper to taste in a plastic bag. Dredge the chicken pieces in the flour mixture and coat well. Shake off excess flour.
Put the chicken pieces skin-side down in the skillet. Turn the heat down to medium. Cover the skillet and cook the chicken for 15 minutes.
Remove the lid and flip the chicken pieces over. Continue cooking for about 8 minutes until chicken is golden and crispy. The chicken is cooked when the internal temperature reaches 175 to 180 degrees F.
Remove chicken and place on a rack to drain off excess fat. Serve hot or cold.