Spicy Fried Chicken

Ingredients

• 2 cups buttermilk
• 1/2 cup hot sauce
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 3 1/2 pounds bone-in, skin-on chicken parts
• 2 cups all-purpose flour
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• 2 teaspoons kosher salt
• Canola, vegetable, or peanut oil

Directions

1. Stir together the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a big bowl. Add the chicken pieces and turn them until every bit is covered in the marinade. Refrigerate the chicken for at least 8 hours and up to 24.
2. Take the chicken out of the refrigerator. In a sturdy paper or plastic bag, combine the flour, black pepper, cayenne, salt, and garlic powder. Add a couple of chicken pieces to the bag at a time, then shake until they are well covered. Tap away extra flour, set the coated pieces on a platter, and leave them for 20 to 30 minutes at room temperature.
3. While the chicken rests, pour 1/2 inch of oil into a large skillet with a thick base and warm it over medium heat. Use cast iron, stainless steel, or anodized aluminum, something sturdy enough for frying. The oil is ready when a tiny pinch of flour gives a soft sizzle as it lands, but the skillet should not be smoking, about 325 degrees F. Keep a pan lid nearby whenever you fry in hot oil, in case you need it for a grease fire.
4. Fry the chicken in batches, lowering the pieces into the hot oil without crowding the pan. Cook until deeply golden on all sides, turning with tongs as needed, about 8 to 10 minutes per side. To check doneness, insert a digital thermometer into the thickest part of the meat; it should read 165 degrees F.
5. Lift the chicken from the skillet with tongs. Set it on a rack over a cookie sheet, or on a platter lined with paper towels, so the extra oil can drain. Serve warm.