Gillian's Fried Chicken

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Washington Post


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1 quart buttermilk (can use low-fat)

6 medium cloves garlic, crushed

1/3 cup hot pepper sauce, preferably Tabasco

1 3- to 3 1/2-pound chicken, cut into 8 pieces (wing tips removed)

2 cups vegetable oil, for frying

1/2 cup unsalted butter, for frying

4 cups flour

4 tablespoons sea or kosher salt

1 tablespoon freshly ground black pepper

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