Step 1

Prepare the Buttermilk Brine:

Step 2

In a large bowl, mix together the buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder.

Step 3

Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 4

Coat the Chicken:

Step 5

In a large bowl, combine the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Step 6

Remove the chicken from the buttermilk brine, allowing the excess to drip off.

Step 7

Dredge each piece of chicken in the flour mixture, pressing firmly to ensure an even coating. Place the coated chicken on a wire rack and let it sit for 15 minutes to set the crust.

Step 8

Fry the Chicken:

Step 9

Heat about 2-3 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).

Step 10

Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for about 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Step 11

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

Step 12

Serve:

Step 13

Allow the chicken to cool slightly before serving.