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1
Mix buttermilk, salt, Old Bay, and Tabasco in a lidded glass container or gallon-sized zip-top bag. Add chicken and cover to coat. Refrigerate at least three hours, but preferably overnight.
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2
Using tongs, remove chicken from buttermilk brine to a large saucepan or medium stock pot. Pour in buttermilk brine and add enough water to cover. Bring buttermilk to a boil over medium-high heat. Reduce heat to medium-low and simmer 20 minutes. Remove chicken from buttermilk and place on a rack to cool.
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3
Put enough fat or oil in a Dutch oven to thoroughly cover the chicken pieces. Heat over medium-high heat to 350u00b0F.
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4
In a gallon-sized zip-top bag, combine flour, Old Bay, salt, and black pepper. Add chicken pieces, one or two at a time, and coat. Knock excess coating back into the bag before removing pieces to a plate.
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5
Add pieces one at a time to boiling oil. To avoid overcrowding the Dutch oven, you may have to work in batches. The temperature of the oil will drop when you add the chicken, so turn the heat up until the temperature rises again to 350u00b0F.
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6
Cook until chicken pieces are browned, about 2 to 3 minutes. Remove from oil and drain on a rack placed over a baking sheet. Sprinkle sea salt over each piece.
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7
Repeat for remaining batches. Serve hot, cold, or at room temperature.
