• For the chicken:
• 2 cups buttermilk
• 1/2 cup hot sauce
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 3 1/2 pounds bone-in, skin-on chicken parts
• For the batter:
• 2 cups all-purpose flour
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• For frying:
• Canola, vegetable, or peanut oil

Method

• Marinate chicken in buttermilk mixture:
• Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely.
• Marinate at least 8 hours and up to 24 in the refrigerator.

• Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder.

  A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.

• Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F.
• Fry the chicken:

  Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs.