Ingredients

• 2 1/2 lbs meaty chicken pieces
• 1 cup buttermilk
• 1 tablespoon bottled hot pepper sauce
• 1/2 teaspoon salt
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon cayenne pepper
• shortening or cooking oil, for deep frying

Instructions

1. Skin chicken if desired.

2. Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.

3. Chill for 2- 24 hours, turning occasionally to keep chicken well coated.

4. Drain chicken in a colander until well drained; discard buttermilk mixture.

5. Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.

6. Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.

7. Carefully place chicken, meaty sides down, in hot shortening/oil.

8. Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).

9. Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.

10. Remove chicken from skillet and drain well.