Step 1

In a large bowl, combine the buttermilk with the 2 tablespoons salt, ½ tablespoon pepper, and hot sauce. Add the chicken and stir to coat.

Step 2

Refrigerate for 4-6 hours, then remove and allow to sit at room temp for 1 hour.

Step 3

When ready to cook, In a large, clean bowl, whisk together the flour with the remaining salt, pepper, and seasonings. Set a cooling rack over a baking sheet and set aside.

Step 4

One piece at a time, remove the chicken from the buttermilk soak, allowing any excess drip back into the bowl. Dredge the chicken in the flour mixture, making sure it’s thoroughly coated. Transfer the coated chicken to the rack and let stand for 30 minutes until the flour coating is pasty.

Step 5

While the chicken is setting, preheat the oil, in either deep fryer or a Dutch oven on the stove, to 350°F. Set a clean cooling rack over a baking sheet lined with paper towels.

Step 6

Fry chicken in batches, maintaining the temp between, for 5-8 minutes, flipping if necessary, until golden brown, and a thermometer inserted into chicken reads between 160-165°F. Transfer the chicken to the rack and let it sit for 5 minutes before serving.