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1
Rinse chicken, cut off excess fat, cut any very big pieces in half.
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2
Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
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3
(Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour).
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4
In a large container with a lid, combine and sift the flour and dry ingredients.
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5
(Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
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6
Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
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7
Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160u00b0(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
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8
Chicken breasts will take a little less time than boney pieces - thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.
