Spicy Fried Chicken

Begin by seasoning the chicken pieces with a generous amount of salt and pepper, before placing them in a deep-sided baking dish to prepare for the next steps.

In a large bowl, whisk together buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper until well combined. Pour this marinade over the chicken pieces, making sure they are fully coated on all sides.

Cover the dish with plastic wrap and refrigerate for approximately 2 hours, allowing the chicken to absorb the flavors of the marinade.

Remove the chicken from the buttermilk mixture and gently shake off any excess, discarding the remaining marinade in the process.

In a large resealable plastic bag, combine flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, salt, and pepper. Shake the bag well to ensure all ingredients are evenly distributed.

Add 2 or 3 pieces of chicken at a time to the plastic bag, shaking well to coat them with the seasoned flour mixture.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C), preparing the oil for frying.

Carefully place the chicken pieces into the hot oil, ensuring they are fully submerged. Fry until the chicken is cooked through and golden brown, approximately 8-10 minutes for breasts and wings, and 13-15 minutes for thighs and drumsticks. Use an instant-read thermometer to check the internal temperature, which should read at least 165 degrees F (74 degrees C).

Drain the fried chicken on paper towels to remove excess oil and serve hot.