Heat vegetable oil in a large, heavy-duty skillet. Combine flour, cornmeal, salt and pepper in a paper bag. Set aside. Combine buttermilk and Tabasco sauce in a medium bowl.

Dip chicken pieces into the buttermilk mixture, then place in the paper bag. Shake bag to coat chicken pieces evenly. When oil is hot, approximately 375 degrees, add chicken, one piece at a time. Turn chicken several times during cooking and fry until golden brown, approximately 18 to 20 minutes. Reduce heat slightly, and fry for another 15 minutes or until chicken is fully cooked. Drain on paper towels.

Gravy: Remove all except two tablespoons of oil from the skillet used for frying the chicken. Whisk in flour until smooth, and cook over medium heat until golden brown. Whisk in half-and-half, and simmer until thickened. Season with salt and pepper. Serve hot with the chicken.