Step 1

In a large bowl, combine the buttermilk, hot sauce, garlic powder, salt and pepper. Add the chicken, and turn to coat. Refrigerate, covered, for eight hours or overnight. Editor's Tip: If you're running short on time, you can reduce the marinade time. Even 30 minutes is better than nothing! The longer the chicken sits on the marinade, the more tender (and spicier) it will be. But don't let it marinade more than 48 hours, or it can take on a mushy texture.

Step 2

In a shallow dish, whisk the flour, cayenne, garlic powder, salt and pepper. Remove the chicken from buttermilk mixture. Dip the chicken in the flour mixture and coat both sides. Shake off any excess flour.

Step 3

Arrange the chicken on a wire rack over a baking sheet. Let it stand for 30 minutes. Editor's Tip: Resting the chicken lets the flour hydrate, which helps the coating stick to the chicken instead of falling off while you eat it.

Step 4

In an electric skillet or deep fryer, heat the oil to 375°F. Fry the chicken, several pieces at a time, until the chicken is golden brown and the juices run clear, seven to eight minutes on each side. Drain on paper towels. Editor's Tip: Don't overcrowd the fryer, or the chicken can turn out soggy instead of crisp. You'll know when the chicken is finished cooking when the white meat reaches an internal temperature of 165° and the dark meat reaches 175°. (Read more about the different temperatures in this guide to the right temperature of cooked chicken.)