Instructions
Step 1: Preheat your warming drawer or oven to 200°F (93°C).
Step 2: Pat the chicken dry with paper towels.
Step 3: In a large bowl, mix together the buttermilk, Tabasco sauce, salt, and 1 tablespoon of the black pepper.
Add the chicken pieces, toss to coat, then cover and refrigerate for at least 1 hour (or up to 24 hours).
Step 4: Remove the chicken from the marinade and allow the excess buttermilk to drip off.
Step 5: In a separate bowl, mix the flour, remaining 1 tablespoon black pepper, and cayenne pepper.
Dredge the chicken in the seasoned flour mixture, coating well. Place the coated chicken on a rack while the oil heats.
Step 6: In a large, heavy pan or deep skillet, heat about 3 cups of oil to 365°F (185°C).
Fry the chicken in batches for about 10 minutes, turning once, until golden brown and cooked through.
Use a meat thermometer to ensure the thickest part of the chicken reaches at least 165°F (74°C), avoiding the bone.
Step 7: Remove fried chicken and place it on paper towels to drain excess oil.
Step 8: Transfer drained chicken to a baking sheet, loosely cover with foil, and keep warm in the oven or warming drawer while you fry the remaining pieces.
Step 9: Serve and enjoy your crispy, flavorful Southern fried chicken!
Frying Tip
Deep-frying means food is fully submerged in hot oil.
Pan-frying uses enough oil to cover the bottom and sides of the pan, requiring you to flip the chicken to fry both sides.
Using 3 cups of oil in a 10-inch skillet gives about a 1/2-inch depth—ideal for pan-frying.
