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1
Put the chicken in a large bowl.
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2
Add cold water, by the quart, to cover the chicken by about 1 inch.
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3
Add 1 tablespoon of salt to each quart of water.
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4
Cover and refrigerate for at least 2 hours or overnight.
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5
When you're ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper.
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6
Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper.
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7
Drain the chicken in a colander and pat it dry.
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8
Dredge the pieces a few at a time in the flour mixture.
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9
Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust.
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10
Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil.
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11
Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot.
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12
Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
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13
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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14
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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15
Serve hot.
