Nashville Hot Chicken

• 3 lbchicken pieces
• 2 cupsbuttermilk
• 3 cupsflour
• 4 tbspcayenne
• 1 cupfrying oil, reserved

Instructions

1. 1

   Pat the chicken pieces completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in buttermilk then flour, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Nashville Hot Chicken hot.