Southern Fried Chicken with Corn on the Cob
1 chicken, about 4 lb., cut into 10 serving pieces
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Rinse the chicken with cold water and pat dry with paper towels.
Season the chicken with salt and pepper.
Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces.
Cover with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator 30 minutes before cooking.
Place the chicken in a colander and let the excess buttermilk drain off.
Reserve the buttermilk, if desired, for dipping the chicken a second time.
In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F.
Preheat an oven to 200°F. Line a baking sheet with paper towels.
In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika.
Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through.
Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.
Serve with the corn.