You will need :

1½ cups buttermilk

2 tablespoons hot sauce, such as Tabasco

1 chicken (about 2 pounds, 8 ounces), cut into 4 pieces

2 cups all-purpose flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

12 ounces bacon, chopped into ½-inch pieces

Vegetable oil, for frying


¼ cup all-purpose flour

2 cups heavy cream

1 tablespoon dry sherry

½ teaspoon salt

To influence the marinade, to whisk together the buttermilk and hot sauce. Fill an expansive zip-top sack and include the chicken. Seal the sack, rub to coat the meat, and refrigerate for 6 hours.

In a bowl, whisk together the flour, salt, and pepper.


In a large heavy skillet, cook the bacon over medium heat until browned and crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel, reserving drippings in the skillet.

Add enough vegetable oil to the skillet drippings to be 1 inch deep and heat over medium heat to 325°F. Set a wire rack over a rimmed baking sheet.


Remove the chicken from the marinade and dredge in the flour mixture, discarding the marinade.

Deliberately put the chicken in the hot oil and broil, turning frequently, for 20 to 24 minutes, or until cooked through and juices run clear. Keep up a fricasseeing temperature of 320°F. Deplete the chicken on the wire rack.


To make the sauce, painstakingly pour off the hot oil, saving about ¼ container in the skillet. Keeping the skillet warm finished low warmth, rush in the flour, 1 tablespoon at any given moment, and cook for 1 minute, whisking continually. Bit by bit include the substantial cream and cook for 6 minutes, or until velvety. Blend in the sherry and salt and cook for 1 minute.

Serve the gravy over the chicken and top with reserved bacon.