16 chicken drumsticks (or a combination of drumsticks and thighs)
1/2 cups buttermilk
1/2 tablespoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
2 cups all-purpose flour
1 teaspoon cayenne pepper
Frying with 3 cups of Vegetable oil
Heat the warming drawer or oven to 200 F.
Pat the chicken with paper towels to dry.
In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
Remove the chicken from the buttermilk and let any excess buttermilk drip off.