Fry early in the morning to serve that night or fry the day before to serve for
the next day.
1 quart buttermilk
1/4 cup Tabasco
2 (3 1/2 - 4 pound) frying chickens, cut into serving pieces, well-washed and dried
4 cups all-purpose flour
3 tablespoons coarse salt
1 tablespoon cayenne pepper
4 cups vegetable oil
Combine the buttermilk and Tabasco in a large non-reactive bowl.
Add the chicken pieces and toss to coat well.
Cover with plastic film and allow to marinate for 3 hours.
Line two baking sheets with parchment paper. Set aside.
Place the flour in a large plastic bag.
Combine the salt and cayenne. When well-blended, add to the flour and shake
to blend. Working with one or two pieces at a time, add the marinated chicken
to the flour mixture and toss to coat well. When nicely coated, transfer to
the parchment-lined baking sheets. Continue coating chicken until all pieces
Heat 2 cups of oil in each of two large heavy duty frying pans until very
hot but not smoking.
Add the chicken pieces to the hot oil, taking care not
to crowd the pans, and fry, turning occasionally, for about 25 minutes or until
cooked through and golden brown and crisp.
Using tongs, transfer the fried chicken
to paper towels to drain. (If you need to make more than two batches, preheat
the oven to low.
Place the fried chicken on baking sheets in the preheated oven
with the door slightly ajar. This will keep the chicken warm and crisp while
you continue frying.)