Shane'S Fried Chicken

• 4 pounds chicken thighs and drumsticks, about four pieces each
• 2 cups cold buttermilk
• 2 small eggs, beaten
• 1 teaspoon Crystal or Tabasco hot sauce, or more to your liking
• 2 cups all-purpose flour, preferably White Lily
• 1 tablespoon baking powder
• 1 tablespoon coarse sea salt
• 2 teaspoons freshly ground black pepper
• 4 cups peanut or safflower oil

1. Pour buttermilk into a large mixing bowl and whisk in beaten eggs until blended. Add hot sauce. Then soak chicken pieces for up to 20 minutes at room temperature or covered overnight in the refrigerator.
2. In a large brown paper bag, combine flour, baking powder, salt, and pepper.
3. Heat oil to just below smoke point, about 400u0b0 F, in a cast iron Dutch oven or other heavy-bottomed saucepan with a lid.
4. Working in batches, remove chicken from batter and dredge in flour mixture. Carefully slide into hot oil, without crowding pan. (About two-three pieces at a time.) Cover and reduce heat to medium. Fry on one side for ten minutes until crust is browned, then turn and continue to fry for another ten minutes. Remove to a cake rack covered with paper towels and cool slightly before serving.

chicken, cold buttermilk, eggs, crystal, flour, baking powder, salt, freshly ground black pepper, peanut

Taken from food52.com/recipes/77318-shane-s-fried-chicken (may not work)