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1 quart - buttermilk
1 teaspoon - freshly grounded black pepper
3 tablespoons - kosher salt
1 1/2 cups - milk
1 tablespoon - tabasco sauce
1 1/4 cups - all purpose flour
1 ( 3 to 4 pounds) - chicken cut into 8 pieces
1 cup - breadcrumbs
3 - eggs
1 teaspoon - herbes de provence
1 quart - canola oil
1. In a casserole dish, stir together buttermilk, 1 tablespoon salt, and Tabasco. Add chicken pieced, and turn to coat. Let them stand at room temperature for at least 30 minutes and up to 2 hours.
2. Heat oven at 300 F. Place a wire rack on a baking sheet and place them in the oven. Add enough oil to a cast iron skillet to come halfway up the sides of skillet and heat over medium-high heat.
3. While oil heats, whisk together eggs and milk in a large bowl. In a large paper bag combine flour, breadcrumbs and the remnaining 2 tablespoons of salt, pepper and herbes de provence.
4. When the oil has reached 350 F, remove the thighs from the buttermilk mixture and place in egg mixture. Turn chicken to coat and transfer to paper bag. Turn the top of the paper bag over and shake until the chicken is thourghly coated. Remove chicken from bag, shake off excess coating and fry, turning once, until golden brown, about 8 minutes. Transfer cooked pieces to wire rack in oven to keep warm. Using a slotted spoon, strain out any crumbs of coating in the oil. Repeat with legs, breasts and wings, transferring pieces to oven as they cook. Serve hot.
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