twice cooked fried chicken

Directions:

1. In a 5- or 6-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until meat is tender, 3-4 hours. Remove chicken from slow cooker; discard liquid.
2. In a small bowl, whisk buttermilk and hot sauce until blended. Pour into a shallow dish. Add chicken; turn to coat. Refrigerate for 1 hour. Drain chicken, discarding buttermilk mixture.
3. In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.
4. In a deep skillet, heat 2 in. oil to 375°. Fry chicken, a few pieces at a time, until chicken is golden brown and juices run clear, 4-6 minutes on each side. Drain on paper towels.