Spicy Buttermilk Fried Chicken - cooking recipe

Ingredients

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

Preparation

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