1. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In another bowl, mix the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, coating evenly.
4. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, without overcrowding, until golden brown and cooked through, about 15 to 18 minutes for thighs and legs, 10 to 15 minutes for breasts.
5. Place the fried chicken on a wire rack set over a baking sheet to drain any excess oil. Let it rest for a few minutes before serving.
Prep Time: 20 minutes (plus marinating) | Cooking Time: 18 minutes | Total Time: 38 minutes (plus marinating)
Kcal: 540 kcal | Servings: 6 servings
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