1 qt. buttermilk
6 cloves garlic, bruised
1/3 cup hot sauce (recommend Tabasco)
1-3 lbs. chicken, cut into 8 pcs
4 cups all purpose flour
4 tbsp. sea salt (or) kosher
3 cups corn oil
1/2 cup unsalted butter

Combine buttermilk, garlic, and hot sauce; stir well. Submerge chicken pieces in this. Let soak for 2 hours in the refrigerator (overnight is best).

Sift together flour, salt and pepper to taste. Heat oil and butter over medium heat in a large skillet until the foaming of the butter begins to stop.

Pull pieces of chicken 1 piece at a time from the buttermilk. Let excess to drip off, then coat the chicken in the seasoned flour. Coat well, but shake off any excess flour.

Place chicken skin side down into hot oil. Cook until nicely browned (10-12 minutes PER SIDE).

Preheat oven 350°F.

Place chicken on a sheet tray and bake in oven 10-15 minutes. You should see the juices of a thigh (or) leg run clear when you pierce with a fork.

This recipe is a professional recipe - but scaled down from bulk.

NOTE: the following can be added as seasonings:

1 tsp. smoked sweet paprika
1/4 tsp. chile de arbol powder

Submitted by: Phyllis