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Ingredients

• 1   3- to 4-pound whole free-range chicken
• 2 cups  buttermilk
• 2 tablespoons  bottled hot sauce
• 3 cups  all-purpose flour
• 2 tablespoons  garlic powder
• 2 tablespoons  onion powder
• 2 tablespoons  sweet paprika
• 2 teaspoons  cayenne pepper
•   Kosher salt and freshly ground black pepper
•   Peanut oil, for deep-frying
• 1 bunch  ancho cress or other peppery lettuce
• 1   recipe Cherry Tomatoes with Buttermilk Blue Cheese (see recipe, below)

Description

Cut The Chicken Into 10 Pieces: 2 Legs, 2 Thighs, 2 Wings, And A Quartered Breast. In A Large Bowl, Combine Buttermilk And Hot Sauce. Add Chicken To Buttermilk Mixture. Cover With Plastic Wrap; Set In The Refrigerator For At Least 2 Hours Or Overnight.

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