Directions:
In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate in the refrigerator for at least 2 hours, preferably overnight.
In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry chicken in batches for 10-12 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove chicken from oil and drain on a wire rack or paper towels.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings
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