Buttermilk fried chicken

For this recipe for 2 or 3 people, you will need:

•4 cups buttermilk
•2 tsp. Tabasco
•1 chicken, preferably 3 1/2 lbs., separated into breasts, thighs and legs
•2 cups flour
•salt
•black pepper
•3 cups rice bran oil

Day 1:

Combine the buttermilk and Tabasco in a mixing bowl. Add a pinch of salt and pepper. Stir to combine. Add the chicken, cover and refrigerate overnight.

Day 2:

Combine the flour with a pinch of salt and black pepper in a shallow dish. Heat the rice bran oil in a cast-iron skillet over medium heat to 375 degrees. While the oil is heating, lift the chicken pieces from the buttermilk and transfer to the flour. Turn the chicken in the flour to coat. Place each piece of chicken in the skillet, skin side down. As it is best to not overcrowd the pan, it may be necessary to fry the chicken in two batches. Once the chicken has been added to the skillet, the temperature of the oil will drop. Adjust the temperature controls to maintain an oil temp of 300 to 325 degrees. Allow the chicken to cook, skin side down, for about 15 minutes. Gently turn the chicken and fry for an additional 15 minutes. The chicken should appear golden brown. The Food and Drug Administration recommends that poultry be cooked to an internal temperature of 165 degrees.

Chef's Tip: Try brining your chicken overnight before soaking in buttermilk!

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