Spicy Buttermilk Fried Chicken

• 2 1/2 lbs meaty chicken pieces
• 1 cup buttermilk
• 1 tablespoon bottled hot pepper sauce
• 1/2 teaspoon salt
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon cayenne pepper
• shortening or cooking oil, for deep frying

1. Skin chicken if desired.
2. Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
3. Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
4. Drain chicken in a colander until well drained; discard buttermilk mixture.
5. Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
6. Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
7. Carefully place chicken, meaty sides down, in hot shortening/oil.
8. Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
9. Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
10. Remove chicken from skillet and drain well.

chicken, buttermilk, pepper sauce, salt, allpurpose, salt, fresh ground black pepper, cayenne pepper, shortening

Taken from www.food.com/recipe/spicy-buttermilk-fried-chicken-108762 (may not work)