Buttermilk Fried Chicken

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1 quart whole milk

Kosher salt

1/2 cup sugar

Two 4-pound chickens, each cut into 8 pieces

2 cups buttermilk

2 large eggs, lightly beaten

1 teaspoon sweet paprika

1 teaspoon hot sauce

1/2 teaspoon freshly ground pepper

2 teaspoons baking powder

1 1/2 teaspoons baking soda

About 5 cups all-purpose flour

1 quart vegetable oil, for frying

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