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Marinate the Chicken:
Combine buttermilk and hot sauce in a large bowl.
Add chicken pieces, ensuring they’re fully submerged.
Refrigerate for at least 4 hours, or overnight for best flavor.
Prepare the Coating:
In a shallow dish, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt. Mix well.
Coat the Chicken:
Remove chicken from marinade, allowing excess to drip off.
Dredge each piece in the flour mixture, pressing to ensure a thick coating.
Place coated chicken on a wire rack and let rest for 15 minutes.
Fry the Chicken:
Heat oil in a deep pot or fryer to 350°F (175°C).
Fry chicken in batches, avoiding overcrowding.
Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through.
Remove and drain on paper towels.
Serve:
Serve hot with your favorite sides, such as coleslaw, mashed potatoes, or biscuits
