Rinse chicken and pat dry. In a large bowl combine chicken, hot pepper sauce, pepper, salt, and poultry seasoning; mix well and cover. Marinate chicken over night or minimum of 6 hours. Turn pieces occasionally. Fill a large deep fryer pot or electrice skillet to no more thats half its depth with Wesson oil.

Heat oil to 325 F to 350 F. Turn pieces one last time to marinade; coat well.

Dredge (drag) chicken, one piece at a time, in flour until well coated. Fry, a few pieces at a time, skin down, for 10 to 14 minutes. Turn chicken and fry 12 to 15 minutes longer, or until juices run clear. Drain on a paper towel.

Hint: When deep frying chicken parts make sure to poke first with a fork to help cook the inside.