1 quart of buttermilk or milk
2 Tablespoons Tabasco
1 3-4 pound chicken, cut into 8 pieces (or 2 chicken breasts cut in half like we did. Advice, pick a cut with a bone in it.)
1 cup all-purpose flour
1 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cups peanut oil, vegetable oil, bacon fat, or lard.
1. In a 9x13 pan, combine milk and hot sauce.
2. Soak your chicken at lease 10 minutes. We did it overnight.
3. In a plastic bag, combine flour, salt, and peppers.
4. Shake chicken in flour in shifts and shake off excess flour.
5. In a cast iron skillet (or dutch oven since that is all we have), heat 2 inches of oil.
-Test oil by tossing in a popcorn kernel. When it pops, it's hot enough.
6. Turn the heat down to medium and fry chicken, leaving 1/2 inch between pieces. Fry in shifts if you have to. Leave it undisturbed for 15 minutes, lowering the heat to prevent excessive browning. Turn the pieces and cook another 15-20 minutes.
7. Remove from oil and drain on rack. Place in 200 degree oven to keep warm.
Looks okay with the potatoes and green beans, but...meh.
We used 2 chicken breasts cut in half. Don't do this. Buy chicken breasts with bones in or other cuts. Also, this is not spicy, despite the presence of Tabasco and Cayenne pepper. Add more of either if you want it to be spicy. Lastly, I forgot to turn the oil down for the first side of my first 2 pieces. They were what she describe as "excessively brown" and tasted like charcoal. But my second two pieces turned out better.
Overall, it was a let down for my first frying experience and my apartment smelled like butt. However, maybe my new knowledge will be put to use for a special Christmas morning donut or something. And maybe, once I recover from the burnt taste, I will try this again.