Ingredients:
1 chicken (2 to 3 lbs) , cut into 8 pieces
3 cups nonfat buttermilk
3 tbsp coarse salt, plus more for seasoning
3 tbsp Tabasco sauce (optional)
1 1/2 cups sifted all-purpose flour
Freshly ground black pepper, to taste
2 lbs vegetable shortening
Directions:
In a medium container, combine ice water and 2 tbsp salt; add chicken. Be sure chicken is covered by ice water. Cover and refrigerate overnight.
Place buttermilk in a medium, airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight.
Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.
Line a baking sheet with parchment paper. Set aside. Place flour, remaining 1 tbsp salt, and pepper in a large shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.
Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color, about 18 minutes, turning every 7 to 8 minutes. An instant read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt.
