Step 1: In a large bowl whisk buttermilk with hot sauce; add in the chicken pieces, make sure that all the pieces are coated with the buttermilk. Refrigerate 8 hours.
Step 2: In shallow dish, mix flour, paprika, salt and pepper and cayenne.
Step 3: Remove the chicken one piece at a time allowing buttermilk to drip off, then coat flour mixture. Place on a rack and let it sit for 20 minutes.
Step 4: In 12-inch cast-iron skillet, heat oil (1/2 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up, cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
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