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INGREDIENTS

  • 2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons plus 4 teaspoons kosher salt
  • 4 large eggs
  • 2 cups buttermilk or whole milk
  • 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)

Click here for directions

 

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