Cook The Book: Quick Fried Chicken

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
4811
FAT
630%
CHOL
1021%
SOD
324%

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Ingredients for 4 servings

1 quart buttermilk

2 tablespoons Tabasco or other hot sauce

One 3- to 3 1/2-pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)

1 cup all-purpose flour

1 1/2 teaspoons coarse salt, plus a little more for sprinkling

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups peanut oil, vegetable oil, bacon fat, or lard

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