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1
Whisk together the buttermilk and hot sauce in a large bowl.
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2
Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight.
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3
Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine.
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4
Set aside.
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5
Whisk the flour together with the panko, salt and pepper.
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6
One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading.
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7
Set the breaded chicken back on the rack and set aside.
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8
Preheat the oven to 350 degrees F.
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9
Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot.
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10
Heat over medium-high heat until the oil registers 350 degrees F on a thermometer.
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11
Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely.
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12
The chicken should be cooked to a deep golden brown and an internal temperature of 165 degrees F, about 10 minutes for wings and 12 minutes for breasts, thighs and legs.
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13
After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through.
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14
When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease.
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15
Let cool for about 10 minutes before serving.
