Tabasco Spiked Slow Cooked Chicken with Country Bacon Gravy

2 2 ½ -3 lb. chicken cut up into 3 pieces

1 ½ Tbsp. Tabasco Juice (recipe below)

1 qt. buttermilk

2 ½ cup Seasoned Flour (recipe below)

Tabasco Juice:

4 cloves garlic

½ onion

¼ c. Tabasco

3 sticks of unsalted butter

Seasoned Flour:

2 cup flour

½ cup corn starch

1 ½ Tbsp. Old Bay Seasoning Mix

1 Tbsp. Mitch's Spice Mixture

1 Tsp. salt

Directions: Place garlic, onion and Tabasco in a food processor and puree until smooth. Pass through a fine mesh strainer. You should have ½ cup. Clarify the butter by placing it in a small pot and cooking over low heat. Skim any foam that comes to the top. You should end up with 1 cup. Mix the clarified butter with the Tabasco juice and set aside.

Salt and pepper your chicken, then using an injector, inject each piece of chicken with 2 shots of juice, about 1 ½ tsp. each shot. Cover the chicken with the buttermilk and let marinate at least 3 hours or overnight.

Mix all ingredients in a shallow pan. Gently shake off excess buttermilk off the chicken and gently press it into the flour mixture , coating the entire piece evenly.

Heat a deep fryer to 325 degrees and cook chicken in batches for 8-10 minutes until golden brown and cooked through.