DOUBLE-COOKED FRIED CHICKEN

1 (4-pound) chicken
2 cups buttermilk
1 tablespoon hot red pepper sauce
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
vegetable shortening or oil for deep-frying

Using a sharp knife, cut the chicken into 8 pieces, leaving about 1/3 of the breast attached to each wing so the wing portion will be more substantial. Rinse the chicken and pat dry with paper towels.

In a large bowl, combine the buttermilk and hot pepper sauce. Add the chicken and mix well. Cover and refrigerate, stirring the chicken occasionally, for at least 2 hours or up to 24 hours.

WHEN READY TO COOK:
Drain the chicken.

Mix the flour, salt, and pepper in a large bowl. A few pieces at a time, toss the chicken in the flour mixture to coat. Place on wax paper and let stand for 15 minutes at room temperature to set the coating.

Preheat the oven to 350 degrees F. Place a large wire cake rack over a jellyroll pan.

In a deep, large skillet, melt the vegetable shortening to a depth of 2 to 3 inches and heat it to 375 degrees F.

Add the chicken and deep-fry, turning once, until golden brown on both sides, about 12 minutes.

Transfer to the wire racks and bake until the chicken shows no sign of pink when pierces at the bone, about 15 minutes.

Serve hot or at room temperature within 2 hours of frying.

Servings: 4
Source: Fried and True by Rick Rodgers