Instructions:
Marinate Chicken:
In a large bowl, combine the chicken pieces, buttermilk, and hot sauce (if using).
Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Prepare Coating:
In a separate large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
Coat Chicken:
Remove the chicken from the buttermilk mixture, allowing any excess to drip off.
Dredge each piece of chicken in the flour mixture, pressing to adhere. Place the coated chicken pieces on a plate.
Heat Oil:
In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry Chicken:
Fry the chicken in batches, being careful not to overcrowd the pan.
Fry for about 3-4 minutes, or until golden brown and cooked through, turning occasionally.
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serve:
Serve hot with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce.
Tips:
For extra crispy chicken, double-dip by dipping the flour-coated chicken back into the buttermilk mixture and then coating with flour again before frying.
Ensure the oil temperature is maintained at 350°F for the best results. If the oil is too hot, the chicken will brown too quickly and may not cook through; if too cool, the chicken will absorb more oil and become greasy.
