In a large Mixing Bowl, whisk together the 2 taza suero de leche, 1 cucharadita salsa picante como Tabasco (if using), 1.5 cucharadita sal kosher, and 1.5 cucharadita sal kosher. Add the 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.

In a large shallow Baking Dish or Ziploc Bag, whisk together the 2 taza harina de uso general, 0.25 taza almidón de maíz, 1.5 cucharadita sal kosher, 1.5 cucharadita sal kosher, 1.5 cucharadita polvo de ajo, 1.5 cucharadita pimentón ahumado, 1 cucharadita polvo de cebolla, 1 cucharadita orégano seco, and 1 cucharadita salsa picante como Tabasco. Mix well to combine evenly.

Remove the 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente from the 2 taza suero de leche one at a time, letting excess drip off but not shaking it all off — you want some moisture. Dredge each piece thoroughly in the seasoned 2 taza harina de uso general, pressing firmly so the coating adheres well. Place the coated pieces on a Wire Rack set over a Baking Sheet. Let them rest for 10–15 minutes — this helps the coating set and stick during frying.

Pour about 1 inch of 4 taza aceite vegetal o aceite de cacahuete — suficiente para llenar la sartén 1 pulgada de profundidad into a large Cast Iron Skillet. Heat over medium-high heat until the 4 taza aceite vegetal o aceite de cacahuete — suficiente para llenar la sartén 1 pulgada de profundidad reaches 350°F on a Meat Thermometer. Maintain this temperature throughout cooking — too low and the 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente is greasy, too high and the crust burns before the inside cooks.

Working in batches to avoid crowding (which drops the 4 taza aceite vegetal o aceite de cacahuete — suficiente para llenar la sartén 1 pulgada de profundidad temperature), carefully add the 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente skin-side down using Tongs. Do not move them for the first 2 minutes — this lets the crust set and prevents sticking.

Fry the 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente, turning every 3–4 minutes to ensure even browning, until deep golden brown and cooked through. Drumsticks and thighs take about 14–16 minutes total; breast pieces take 16–18 minutes. The internal temperature should reach 165°F at the thickest part, away from the bone.

Transfer the fried 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente to a clean Wire Rack set over a Baking Sheet (not paper towels directly — the rack keeps the bottom crust crispy). Let it rest for at least 5 minutes before serving. Season lightly with a pinch of 1.5 cucharadita sal kosher right out of the 4 taza aceite vegetal o aceite de cacahuete — suficiente para llenar la sartén 1 pulgada de profundidad.

Repeat with remaining 3 lb piezas de pollo con hueso y piel muslos, contramuslos y/o pechugas — cortar las pechugas por la mitad transversalmente, allowing the 4 taza aceite vegetal o aceite de cacahuete — suficiente para llenar la sartén 1 pulgada de profundidad to return to 350°F between batches. Serve hot, or let cool to room temperature — it's delicious either way.