Master Class: Classic Fried Chicken

In a large bowl, stir together buttermilk and hot sauce; submerge chicken in mixture. Cover and refrigerate overnight.

Remove chicken from buttermilk mixture, reserving liquid. In a shallow dish, whisk together 2 cups flour, 1 tablespoon salt, and pepper. In another shallow dish, whisk together remaining 2 cups flour and remaining 2 teaspoons salt. Whisk eggs into reserved buttermilk mixture.

Working in batches, dredge chicken in flour mixture with pepper, gently shaking of excess. Dip in buttermilk mixture, letting excess drip off. Dredge in flour mixture with only salt, coating completely. Place coated chicken on a wire rack, and let stand for 15 to 20 minutes.

Meanwhile, in a large cast-iron Dutch oven or deep cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.

Fry chicken in separate batches of white meat and dark meat, turning occasionally, until an instant-read thermometer inserted in thickest portion registers 165°, 6 to 12 minutes. (Adjust heat as needed to keep oil at 350° while frying, and let the oil return to 350° between each batch.) Let chicken drain on a clean wire rack. Sprinkle with additional salt, if desired.