Instructions
Step 1: Preheat your warming drawer or oven to 200°F.
Step 2: Pat the chicken dry with paper towels.
Step 3: In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper.
Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour (up to 24 hours).
Step 4: Remove the chicken from the marinade and let the excess buttermilk drip off.
Step 5: In a separate bowl, combine the flour, remaining 1 tablespoon black pepper, and cayenne pepper.
Dredge the chicken pieces in the flour mixture and place on a rack to rest.
Step 6: In a large, heavy saucepan or deep skillet, heat at least 3 cups of oil to 365°F.
Fry the chicken in batches for about 10 minutes, turning once.
Use a meat thermometer to check that the internal temperature reaches 165°F (avoid touching the bone).
Step 7: Remove the fried chicken to paper towels to drain excess oil.
Step 8: Transfer the chicken to a baking sheet, cover loosely with foil, and place in the warming drawer or oven to keep warm while cooking remaining batches.
Step 9: Serve hot and enjoy!
Tip:
In deep-frying, food is fully immersed in oil.
In pan-frying, use enough oil to cover the bottom and sides of the pan (about ½ inch deep in a 10-inch skillet), turning the chicken to cook evenly.
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