Karen's Buttermilk Fried Chicken

1 Fryer, cut into pieces (breasts cut in half)

1 qt buttermilk

1 cup Italian parsley finely chopped

4 cloves garlic, minced

1/2 -1 tsp flaked red pepper

dash of tabasco

kosher salt and cracked pepper

Flour

kosher salt and cracked pepper

1/2 gallon vegetable or canola oil

Wash and dry chicken.  Season liberally with salt and pepper and let sit for 20 minutes in a deep bowl.  Add the buttermilk, parsley, garlic, red pepper and Tabasco   Stir and cover.  Refrigerate for at least 12 hours, 24 is preferable.

Heat oven to 325.  Heat oil in a deep cast iron pot or deep fryer.  Dredge the piece of chicken in flour mixed with salt and pepper and let rest on wire racks.  The oil is ready when a bit of flour sizzles rapidly when dropped in.   Fry the chicken a couple of pieces at a time, careful not to over crowd the pot.  Drain on paper towels and finish in the oven in a baking pan for about 30 minutes.  Eat immediately or chill and save for later.