1.5 lbs. boneless skinless chicken breast
2 cups buttermilk
1 Tbsp. hot sauce
1/2 tsp. black pepper

  • Cut chicken breasts into even sized pieces.
  • Place in ziplock bag and cover with buttermilk.
  • Add hot sauce and pepper, squeeze air out of bag and seal.
  • Mix chicken in bag and refrigerate 8-38 hours.

2 cups flour
2 Tbsp. creole seasoning
vegetable oil

  • Fill large skillet 1/3 of the way with oil, and heat over medium heat 5-10 minutes.
  • Mix flour and seasoning in a large bowl.
  • Dredge chicken and add to pan in batches.
  • Fry 6 minutes per side, then remove to cooling rack over paper towel-lined tray.

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