Prep 20 mins
Cook 48 hrs
Fried chicken gets a spicy kick from Tabasco sauce, a zesty sauce made from tabasco peppers, vinegar and salt.
- 1 roasting chicken, about 4 lb., cut into 10 serving pieces
- kosher salt, to taste, plus
- 2 teaspoons kosher salt
- fresh ground pepper, to taste, plus
- 1 teaspoon ground pepper
- 2 cups buttermilk
- 1 -2 tablespoon Tabasco sauce
- 6 cups canola oil
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon paprika
- 4 ears corn, shucked and boiled until tender
- Rinse the chicken with cold water and pat dry with paper towels.
- Season the chicken with salt and pepper.
- Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
- In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces.
- Cover with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Place the chicken in a colander and let the excess buttermilk drain off.
- Reserve the buttermilk, if desired, for dipping the chicken a second time.
- In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F
- Preheat an oven to 200°F
- Line a baking sheet with paper towels.
- In a bowl, whisk together the flour, the 2 teaspoons salt, the 1 teaspoons pepper and the paprika.
- Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
- Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through.
- Transfer to the prepared baking sheet and keep warm in the oven.
- Repeat with the remaining chicken.
- Serve with the corn.