Spicy Fried Chicken

Ingredients:

• 6 cups nonfat buttermilk
• 1/4 cup plus 5 teaspoons salt
• 1/3 cup tabasco sauce
• 2 (2 to 3lbs) chickens, each cut into 8 pieces
• 3 cups all-purpose flour
• 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons ground cayenne pepper
• 2 tablespoons baking powder
• 2 pounds vegetable shortening
• 6 tablespoons bacon drippings (optional)

Instructions:

Combine the buttermilk, 1/4 cup of salt and tabasco sauce in a mixing bowl. Transfer to a large, airtight container. Add the chicken pieces, turning to coat in the liquid, then cover and refrigerate for at least 2 hours. Heat your oven to 200°. Combine the flour, remaining salt, black and cayenne pepper and baking powder. Place the dredging mixture in a large brown paper bag and shake vigorously. One at a time, place the chicken pieces in the bag and shake to coat. Place the coated pieces on a clean plate. Heat the vegetable shortening and bacon drippings in two 10-inch cast iron skillets over medium-low heat. Bring to 375°, a medium but not rolling boil. Using tongs, place the thighs and drumsticks in the skillets. Fry until the coating is dark golden on the bottom, roughly 10 to 14 minutes, turn turn over and fry an additional 10 to 14 minutes, until golden. Drain on layered paper towels. Transfer the cooked pieces to baking sheets and place in the oven to keep warm while frying to remaining chicken. Using a slotted spoon, remove any bits of coating left in the skillets and discard. Place the breasts and wings in the skillets and cook for 10 to 14 minutes on each side, draining in the same fashion.