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1
Combine the buttermilk and Tabasco in a large nonreactive bowl.
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2
Add the chicken pieces and toss to coat them well.
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3
Cover the chicken with plastic wrap and allow to marinate for 3 hours.
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4
Line two baking sheets with parchment paper.
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5
Set aside.
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6
Place the flour in a large plastic bag.
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7
Combine the salt and cayenne.
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8
When well blended, add to the flour and shake to blend.
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9
Add the marinated chicken to the flour mixture, one or two pieces at a time, and toss to coat well.
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10
When nicely coated, transfer to the parchmentlined baking sheets.
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11
Continue coating the chicken until all of the pieces are done.
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12
Heat 2 cups of oil in each of two large, heavy-duty, frying pans until very hot but not smoking.
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13
Add the chicken pieces to the hot oil, taking care not to crowd the pans, and fry the chicken, turning it occasionally, for about 25 minutes, or until the chicken is cooked through and golden brown and crisp.
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14
Using tongs, transfer the fried chicken to paper towels to drain.
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15
(If you need to make more than two batches, preheat the oven to low.
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16
Place the fried chicken on baking sheets and into the preheated oven with the door slightly ajar.
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17
This will keep the chicken warm and crisp while you continue frying.)
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18
Place the chicken on a large serving platter and serve it, family style.
