Step 1

WHISK 1/2 cup of the RedHot Sauce and 2/3 cup of the buttermilk in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.

Step 2

MIX flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish.

Step 3

REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture.

Step 4

HEAT oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.

Step 5

MIX remaining 1/4 cup RedHot Sauce and butter in small bowl. Brush fried chicken evenly with sauce mixture. Serve chicken on rolls with pickles, if desired.