Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.

Combine buttermilk, 1/2 teaspoon of the salt and the hot pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken. Seal bag and turn chicken with buttermilk mixture to coat. Marinate in the refrigerator 4 hours or overnight, turning bag over once.

Combine flour, paprika, pepper and remaining 1 teaspoon salt in pie plate or shallow dish. Work with several pieces of chicken at a time: Remove chicken from buttermilk mixture, shaking off excess. Add to flour mixture, turning to coat evenly. Transfer pieces to wire rack. Repeat process with remaining chicken; let stand 30 minutes.

Meanwhile, heat oven to 250 degree F. Line a jelly-roll pan with double layer of paper towels. Heat shortening in 10-inch cast-iron skillet over medium heat, until temperature reaches 360 degree F on a deep-fry thermometer. Add several pieces of chicken, skin sides down. Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes. Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275 degree F to 300 degree F temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through. Drain pieces on paper towels; transfer to baking sheet and keep warm in oven. Repeat process, cooking remaining chicken. Serve with coleslaw and biscuits, if desired. Makes 5 servings (10 pieces).

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.