Ingredients Weight Measure
Chickens, whole, cut in 8 pieces, 2-1/2 to 3 lbs. ea. 3 ea.
Buttermilk 4-1/2 cups
TABASCO® brand Original Red Sauce 5 oz.
Black pepper, freshly ground 1 Tbsp.
All-purpose flour 6 cups
Cardamom, ground 1 Tbsp.
Coriander, ground 1 Tbsp.
Cumin, ground 4 Tbsp.
Curry, powder 1 tsp.
Kosher salt 2 Tbsp.
Vegetable shortening 12 cups


  1. Rinse the chicken pieces and place in 3 gallon-sized Ziplock® bags.
  2. Mix buttermilk with 5 oz. TABASCO® Sauce and black pepper. Pour mixture equally over chicken and let marinate, refrigerated, at least 3 hours and up to 24 hours.
  3. Measure flour, spices and 1 Tbsp. salt into a large double brown paper bag. Shake bag to combine.
  4. Drain the buttermilk mixture off the chicken in a sink. Do not rinse.
  5. Season the raw chicken liberally with remaining 1 Tbsp. salt.
  6. Working with only 5 or 6 pieces at a time, shake chicken in the seasoning bag to coat evenly.
  7. Take the chicken out of the bag and shake off the excess flour. Lay out on a sheet pan and repeat the process with the remaining pieces of chicken.
  8. In a large cast iron skillet, measure 1-1/ 2" to 2" of vegetable shortening and heat to 350°F.
  9. Add chicken to the pan, skin-side down and cook for 5 minutes.
  10. Turn chicken over, place a loose-fitting lid over the pan to allow steam to escape and continue cooking 10-12 minutes, modifying flame to keep temperature at a minimum of 300°F.
  11. Remove to a clean sheet pan covered with paper towels.

Yield: 12 servings