Quick Fried Chicken

By lucy1955

Ingredients

• 1 quart buttermilk
• 2 tablespoons Tabasco or other hot sauce
• 1 3 to 3 1/2 lb chicken,cut into 8 pieces and each
• breast cut in half again
• 1 cup all-purpose flour
• 1 1/2 teaspoon coarse salt,plus a little more for
• sprinkling
• 1/2 teaspoon freashly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups peanut oil,vegeatable oil,bacon fat,or lard

Details

Servings 4

Preparation

Step 1

1.In a 9-by-13 inch baking dish,stir together the buttermilk and Tabasco.Submerge the chicken parts in the mixture and leave as long possible,at leat 10 minutes (but up to overnight-in the fridge-is even better.
2.In a plastic or paper bag,combine the flour,salt,black pepper and cayenne.
3.Shake the chicken parts,2 or 3 pieces at a time.in the flour.Repeat with the remaining chicken.Shake off the excess flour.In a 14-inch skillet (or two smaller skillets),heat 2 inches of oil over high heat until very hot.Test with a tiny bit of chicken skin,if the oil bubbles immediately,it is hot enough.
4.Place the chicken into the hot oil.Evenly distribute as many pieces as will fit in one layer in the pan,leaving 1/2 inch between oieces,and leave to fry undisturbed for 15 minutes.Lower the heat as necessary to prvent excessive browning before the meat is cooked properly,the oil should continue to bubble steadily.Turn the pieces and cook for an additional 15 to 20 minutes.
5.Remove to a rack to drain.Repeat the process to cook all the chicken.To keep the first batch on a rimmed baking sheet in a 200-degree oven.Sprinkle with salt and serve.