Marinate the Chicken:
Season the chicken pieces with salt and black pepper.
In a large bowl, mix the buttermilk and hot sauce. Add the chicken pieces to the buttermilk mixture, ensuring they are well-coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best results.
Prepare the Dredging Mixture:
In a large, shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix these dry ingredients thoroughly.
Dredge the Chicken:
Remove the marinated chicken from the refrigerator. One piece at a time, take the chicken out of the buttermilk, letting any excess drip off.
Roll the chicken pieces in the seasoned flour mixture, pressing the flour onto the chicken to create a thick coating. Place the coated chicken on a baking sheet or wire rack and let it sit for about 10 minutes to set the coating.
Heat the Oil:
In a large, deep skillet or Dutch oven, pour enough vegetable oil to submerge the chicken pieces. Heat the oil to 350-375°F (175-190°C). Use a thermometer to maintain a consistent temperature.
Fry the Chicken:
Carefully place a few chicken pieces, skin-side down, into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken for about 10-12 minutes on each side, or until it’s golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Use tongs to turn the chicken pieces to ensure even frying.
Once done, remove the fried chicken pieces and place them on a plate lined with paper towels to drain excess oil. Let them rest for a few minutes.
Serve and Enjoy:
Serve your delicious fried chicken hot, with your favorite sides like coleslaw, biscuits, mashed potatoes, or gravy. Enjoy!