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1
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired.
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2
Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
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3
Place the remaining 2 cups of buttermilk in a bowl.
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4
Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl.
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5
Divide flour mixture among 2 shallow platters and season generously with salt and pepper.
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6
Drain the chicken in a colander and pat it dry.
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7
Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off.
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8
Dredge in the second plate of flour and pat off the excess.
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9
Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
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10
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot.
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11
Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
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12
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
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13
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
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14
Serve hot.
