Marinate time: In a big bowl, whisk buttermilk and hot sauce. Submerge chicken pieces and refrigerate for at least 2 hours (overnight is even better). This isn’t a suggestion; it’s a life hack.

Coat prep: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Ready your spice parade—no clumping, please.

Dredge: Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour until fully coated. Shake off the extra—we’re aiming for crust, not a flour avalanche.

Heat the oil: Fill a heavy skillet with about 1 inch of oil. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece—it should sizzle and float, not bury itself in a greasy swamp.

Fry: Fry chicken in batches, 8–10 minutes per side until golden brown and internal temp hits 165°F (74°C). Don’t crowd the pan; give each piece room to strut.

Drain: Transfer to a rack or paper towels to drain excess oil. Let it rest a minute or two before biting into glory.