Step 1

In a large bowl or ziptop bag, combine chicken pieces, buttermilk, hot sauce, and salt. Toss to combine. Cover or seal and let stand for 30 minutes, or for juicier chicken refrigerate for several hours or overnight.

Step 2

When ready to fry, fill a Dutch oven with 3 inches of peanut oil. Place a candy or deep-fry thermometer in the oil and place over medium heat until it reaches 340F. Place a wire rack inside a rimmed baking sheet.

Step 3

While the oil is heating, in a shallow dish, whisk together flour, cornstarch, onion powder, salt, black pepper, and cayenne.

Step 4

Remove chicken pieces from brine, and shake off excess buttermilk. Dredge in the flour mixture, making sure each piece is well coated. Place on plate or baking sheet. Let dredge pieces rest until oil is ready. (For an extra crunchy crust, lightly coat chicken again in the dredge when ready to fry.)

Step 5

Working in batches, carefully place chicken in the hot oil. Fry until golden brown and they register 165F on a meat thermometer when inserted into the thickest portion, about 7 minutes for wings, 12 minutes for drumsticks and thighs, and 15 minutes for breast pieces. Remove from the oil and let drain on the wire rack. Serve hot.