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1
Rinse the chickens, inside and out, under cold running water, removing any excess fat.
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2
Cut each chicken into 8 pieces and pat dry with paper towels.
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3
Combine the buttermilk, Tabasco, and harissa in a bowl or roasting pan large enough to hold all the chicken and whisk to blend.
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4
Add the chicken pieces, turning to coat, and refrigerate, covered, for at least 8 hours and up to 16, turning the pieces occasionally.
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5
When youre ready to proceed with the recipe, spread about 1 1/2 cups flour in a shallow dish or pie plate.
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6
Dip each piece of chicken heavily in flour to coat on all sides and arrange, without touching, on a large platter or baking sheet.
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7
Refrigerate for an hour, letting the flour absorb the buttermilk mixture.
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8
If youre planning to serve the chicken hot, preheat the oven to its lowest setting.
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9
Line a large, shallow baking pan or rimmed baking sheet with paper towels.
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10
Pour oil to a depth of 1/2 inch into a large, deep, heavy skillet and heat over medium-high heat until its almost smoking.
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11
Just before you add each piece of chicken to the hot oil, dip it again in the flour, lightly this time, shaking off any excess.
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12
Add only enough pieces to fit into the skillet without touching; dont crowd the pan.
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13
Fry the chicken, turning as needed, until golden brown and cooked through, about 10 to 15 minutes per side (see Notes).
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14
Using tongs or a slotted spatula, remove the chicken pieces to the lined baking pan and, if youre planning to serve the chicken hot, place it in the oven to keep warm while you fry the remaining chicken.
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15
Continue to fry in batches, replenishing (and reheating) the oil in the skillet as necessary and placing each batch in the oven to keep warm.
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16
When all the chicken is fried, sprinkle with salt, transfer to a serving platter, and serve hot or at room temperature.
