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1
Combine the buttermilk, garlic, and hot sauce and stir well.
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2
Submerge the chicken pieces in the buttermilk.
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3
Let soak for at least 2 hours in the refrigerator, but preferably overnight.
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4
Preheat the oven to 350 degrees F.
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5
Sift together the flour, salt, and pepper.
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6
Heat the oil and butter over medium heat in a large skillet until the foaming of the butter begins to subside.
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7
Pull the pieces of chicken out of the buttermilk 1 at a time.
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8
Let the excess buttermilk drip off, and then coat the chicken in the seasoned flour.
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9
Coat well and shake off any excess flour.
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10
Place the chicken skin side down into the hot oil.
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11
Cook until nicely browned, 10 to 12 minutes per side.
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12
Place the chicken on a sheet tray and bake in the oven for 10 to 15 minutes.
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13
You should see the juices of a thigh or leg run clear when you pierce the chicken with a fork.
