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
