Rinse the chicken pieces and blot dry with paper towels. In a large bowl, combine the buttermilk, 1 teaspoon of the salt, 1/4 teaspoon each of the black pepper and paprika and 1/8 teaspoon of the cayenne pepper. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 12 / 24 hours, turning the pieces occasionally.

In a pie plate, combine the flour and the remaining 2 teaspoons salt, 1/4 teaspoon each black pepper and paprika and 1/8 teaspoon cayenne. Stir well with a fork.

Using tongs, remove the chicken from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly, and shake off the excess flour. Place on a baking rake in a single layer and refrigerate for 1 hour. remove

Heat peanut oil in a large cast-iron frying pan. The oil should be about 1 1/2 inches deep. Heat until it registers 365 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 1 minute.

Place the thighs, skin side down, in the center of the pan. Add remaining chicken pieces to the pan in a single layer.

Do not move the chicken until the coating is set and looks firm, 4-6 minutes. Check the underside by lifting with tongs; it should be deep golden brown. Turn over and fry on the second side until also deep golden brown, rotating the pieces as necessary. Remove from the pan when done, 17-20 minutes for breasts and 20-25 minutes for the other pieces. To test, cut into the thickest part of a piece; the juices should run clear and the meat should be opaque throughout. Place on the towel-lined baking sheet to drain. If you want to serve hot, cover and keep warm until all the chicken is cooked.