Buttermilk Fried Chicken



8 oz. Pete's hot sauce
1 quart buttermilk
1 chicken, quartered
3 cups flour
2 cups corn flakes, crushed
salt & pepper

Oil, for frying

Preheat oven to 325.

In a large bowl, whisk together hot sauce and buttermilk. Place chicken in bowl and coat thoroughly. Marinate for at least 6 hours and up to 24.

In a paper bag, mix flour, corn flakes, salt and pepper. Shake excess marinade off of chicken pieces and place into bag. Close top and give a good shake. Until all chicken is well coated.

In a large, heavy bottom pan, cast iron being the best, put enough oil just to come halfway up the pan and heat. Test the heat by pinching some of the flour mixture in. If it starts to fry and float immediately, you're there. CAREFULLY add chicken to the pan, legs and thighs first. After a few minutes, add breasts and wings, lowering heat to medium. After 6 Minutes or so, turn chicken pieces over and brown on other side.

Place browned chicken on cookie sheet and bake for an additional 10 minutes or until the internal temperature of the thigh is 150 degrees.

***Be very careful when handling hot oil. Let the oil cool completely in the pan before discarding it.

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