Notes: If you don't have Texas Pete hot sauce, Tabasco will do just fine. We used Peppered Bacon Salt, but Original or Hickory (or even a mix) would probably work just as well. In addition, I used homemade breadcrumbs (something I always like to have around) and my wife loves chicken legs, so I had to add those as well. This is definitely one of the early frontrunners! We'll be posting more of the deliciousness soon.
1 1/2 pounds of chicken breasts
1 cup buttermilk
Texas pete hot sauce to taste
I cup Flour
3/4 cup Bread crumbs
Fresh ground Black Pepper
Marinate the chicken in buttermilk, texas pete, bacon salt for about 15 mintues.
Heat enough oil to cover the chicken on medium high to high temperature.
Mix the flour, breadcrumbs, bacon salt, pepper and salt in a bowl. Add a layer of pepper and bacon salt to the top.
Dip the chicken in the flour, covering all sides and fry. Fry approximately 5 to 10 minutes depending on the chicken side. Add a layer of bacon salt and pepper to top of flour mixture prior to dipping the next batch of chicken.
Bacon salt holds up to frying.