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.