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1
For the marinade, whisk together the buttermilk and hot sauce. Pour into a large zip-top bag, and add the chicken. Seal the bag, rub to coat the meat, and refrigerate for 6 hours.
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2
In a bowl, whisk together the flour, salt, and pepper.
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3
In a large heavy skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, remove the bacon from the skillet, and drain. Reserve drippings in the skillet.
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4
Add enough vegetable oil to the skillet drippings to be 1 inch deep, and heat over medium heat to 325u00b0. Set a wire rack over a rimmed baking sheet.
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5
Remove the chicken from the marinade, and dredge in the flour mixture.
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6
Carefully place the chicken in the hot oil, and fry, turning often, for 20 to 24 minutes or until cooked through and juices run clear. Maintain a frying temperature of 320u00b0. Drain the chicken on the wire rack.
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7
For the gravy, carefully pour off the hot oil, reserving about 1/4 cup in the skillet. Over low heat, whisk in the 1/4 cup flour, 1 Tbsp. at a time, and cook for 1 minute, whisking constantly. Gradually add the heavy cream, and cook for 6 minutes or until creamy. Stir in the sherry and salt, and cook for 1 minute.
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8
Serve the gravy over the chicken with reserved bacon.
