INSTRUCTIONS:
1 ) Heat the warming drawer or oven to 200 F.
2 ) Pat the chicken with paper towels to dry.
3 ) In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
4 ) Remove the chicken from the buttermilk and let any excess buttermilk drip off.
5 ) Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
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