Southern Fried Chicken

16 chicken thighs (or thigh and thigh combination)
1 1/2 cups buttermilk
1 1/2 teaspoons Tabasco sauce
2 teaspoons salt
2 teaspoons black beans (divided)
2 cups lots use all purpose flour
1 teaspoon paprika
Vegetable oil (for frying, about 3 cups)

1 Preheat grill or oven to 200F.
2 Pat the chicken dry with paper towels.
3 In a large bowl, mix the oil, Tabasco sauce, salt and 1 teaspoon black pepper. Add the chicken legs to the mixture and mix. Cover and refrigerate with marinade for at least 1 hour (or up to 24 hours).
4 Remove the chicken from the buttermilk and discard excess fat.
5 Mix the flour, 1 teaspoon of black pepper and red pepper. Coat the chicken legs in flour and place on the grill while waiting for the oil to heat.
6 In a large, heavy or deep skillet, heat at least 3 cups of oil to 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. Use an instant-read food thermometer inserted into the center of a large, boneless baguette to check for doneness. The maximum temperature for chicken is 165 F.
7 Drain the chicken on paper towels.
8 Place the dried chicken on a baking tray, cover tightly with foil and place in a hot iron or oven to keep warm while cooking the next stages.
9 Work and enjoy!
During frying, the food is completely submerged in the oil, while during frying, the food is submerged in the oil to cover the top and bottom. That’s why it’s necessary to turn the pieces to fry them on both sides. Three cups of oil will give you 1/2 -2 depth in a 10-inch deep pan, and that’s enough to keep it standing.

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