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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.
Serve hot with mashed potatoes or at room temperature with potato salad.
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