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Ingredients
  • 6 cups nonfat buttermilk
  • ¼ cup plus 5 teaspoons coarse salt
  • ⅓ cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 ½ teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)
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