Cook the Book: Quick Fried Chicken
Ingredients
- 1 quart buttermilk
- 2 tablespoons Tabasco or other hot sauce
- One 3- to 3 1/2-pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
- 1 cup all-purpose flour
- 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups peanut oil, vegetable oil, bacon fat, or lard
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