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1
Combine buttermilk, hot pepper sauce, and 1 teaspoon of salt in a 2-gallon self-sealing plastic bag; add chicken pieces, turning to coat.
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2
Seal the bag, pressing out the excess air.
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3
Place bag in a bowl and refrigerate 2 to 24 hours to marinate, turning bag over once.
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4
Combine flour, baking powder, pepper, paprika, and remaining 2 teaspoons salt in a shallow dish until well mixed.
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5
Remove chicken, a few pieces at a time, from the buttermilk mixture shaking off excess.
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6
Add chicken to the flour mixture, turning to coat well.
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7
Place chicken on a wire rack, set over waxed paper without pieces touching.
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8
Repeat with remaining chicken, using a 2nd rack if necessary; let stand 15 minutes to set coating; discard buttermilk mixture.
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9
Preheat oven to 250 degrees.
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10
Line 2 large cookie sheets with paper towels.
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11
Place 1/2 inch oil in two large frying pans (electric frying pans are great for frying chicken); heat over med heat until hot.
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12
Place chicken pieces into hot oil being careful not to crowd or let pieces touch.
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13
Cover skillets and cook until chicken is light golden brown on the bottoms, about 4 to 5 minutes.
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14
Turn pieces over and cook, covered, 8 to 10 minutes longer for white meat, 13 to 15 minutes for dark meat, turning every 4 to 5 minutes or until well browned on all sides and juices run clear when the thickest part is pierced with a knife tip.
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15
Transfer chicken to the paper towel lined cookie sheets in the oven to keep warm.
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16
Repeat with remaining chicken.
