Yield: approximately 4 servings
1 (3½-pound) whole chicken, cut into 8 pieces
2 cups whole buttermilk
1 tablespoon hot sauce
2½ cups all-purpose flour
2 teaspoons salt, divided
1 teaspoon ground black pepper
1 cup canola oil
Sorghum syrup (optional)
1. In a large resealable plastic bag, combine chicken, buttermilk, and hot sauce; seal bag. Refrigerate for at least 30 minutes or up to overnight.
2. Preheat oven to 350°. Spray the rack of a broiler pan with nonstick cooking spray; place rack in pan. In a shallow dish, combine flour, 1 teaspoon salt, and pepper; stir with a whisk.
3. Remove chicken from plastic bag, letting excess buttermilk mixture drain from chicken; discard buttermilk mixture. Sprinkle chicken with remaining 1 teaspoon salt. Dredge chicken in flour mixture.
4. In a large skillet, heat oil over medium-high heat. Add chicken; cook, turning occasionally, until chicken is golden brown on all sides, 5 to 8 minutes. (Brown chicken in batches, if necessary. Do not crowd pan.) Adjust heat to medium, if needed. Place chicken on prepared broiler rack.
5. Bake until a meat thermometer inserted in the thickest portion registers 165°, 15 to 30 minutes. (Be sure that thermometer does not touch bone.) Season with additional salt and pepper, if desired. Serve with Waffles and syrup, if desired.