Combine the flour, salt, paprika, black pepper, and cayenne in a large plastic or paper bag. Shake to mix.
Heat about 2 inches of lard until it registers 360 degrees F on a deep-fry thermometer in a large, heavy pot.
Put four chicken pieces in the bag and shake well. Add the chicken to the hot fat and deep-fry until golden brown and cooked through, 12 to 15 minutes.
Drain the chicken on paper towels. Repeat the process with the remaining chicken. Serve
hot or warm.
Copyright 2012 by Home Box Office, Inc. Food photographs copyright 2012 by Alex Farnum Recipes by Marcelle Bienvenu