Step 1: Heat the warming drawer or oven to 200 F.
Step 2: Pat the chicken with paper towels to dry.
Step 3: In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
Step 4: Remove the chicken from the buttermilk and let any excess buttermilk drip off.
