Prep Chicken: Break the chicken down into 8 pieces (2 breasts, 2 drumsticks, 2 thighs, 2 wings).
Prepare Dredge: In a medium bowl, combine the flour and 2 tablespoons of Derek Wolf Nashville Hot Chicken Seasoning. In another bowl, combine the buttermilk and Tabasco sauce.
Dredge Chicken: Place each piece of chicken in the flour. Shake it off. Dip in the buttermilk. Shake a bit. Dredge back in the flour. Shake it again. Place on a rack over a sheet pan.
Heat Oil: Pour the peanut oil in a large cast iron skillet or Dutch oven. Heat it to 350-375F degrees.
Fry Chicken: Add a few pieces of chicken at a time to the skillet. Once the underside becomes nice and golden, give it a flip. Continue cooking to an internal temperature of 165F degrees.
Drain: Place the cooked chicken pieces on a clean rack over a sheet pan.
Make Dipping Sauce: Place a strainer over a medium bowl. Ladle 1 to 1 1/2 cups of the hot oil through the strainer into the bowl. Stir in 1/4 cup of Derek Wolf Nashville Hot Chicken Seasoning.
Dip Chicken: Dip each piece of chicken into the hot oil, and return it to the rack to drain. Serve over white bread with pickles.