Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.

Place each chicken piece skin-side down in the melted butter. Bake for 30 minutes. Flip and bake until golden brown and crispy and the chicken registers 165 degrees F on a meat thermometer ...

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour. Mix the buttermilk, hot sauce, bay leaf, garlic and thyme ...

Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets. Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 ...

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12 ...

Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't ...

Prepare the chicken: In a medium bowl, combine the buttermilk, cayenne and a pinch of salt, then submerge the thighs. Refrigerate for at least 4 hours and up to 8 hours.

Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before ...

Keep chicken warm between batches. To serve all the chicken at once, set your oven to 250 degrees F and place a wire rack over a sheet pan when you start frying.