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1
Place chicken in a large zip top bag and add buttermilk and hot sauce to your taste (I use almost 1/2 C of Texas Pete, but it is really mild); squeeze the air out of the bag, seal it up and gently shake a little to combine contents well; stick this back in the fridge for at least 30 mins but no longer than 2 hours.
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2
Preheat oven to 450 degrees; let it heat for about 10 extra minutes.
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3
Line an 11 x 17 metal baking sheet pan with parchment paper and spray; you must use a flat, low-sided pan large enough to hold your chicken with plenty of space between the pieces in order to get a good crisp crust; if you need to double the recipe, use two pans, place your oven racks in the bottom 1/3 and top 1/3 positions in your oven, and when you flip over the chicken, rotate your pans top to bottom and front to back; you may need to add 5 to 10 mins to your cooking time as well.
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4
Remove chicken pieces from the bag and drain well; I use a very large wire cooling rack set down in my sink While the chicken drains, place the flour, salt, and peppers in a clean zip top bag and combine well; turn the chicken over so both sides drain; now take one piece of chicken, place in the flour bag, close up the top (leave air in, don't squeeze) and shake to coat; remove chicken, shaking off excess flour back into the bag; return chicken piece to cooling rack; repeat with each piece of chicken.
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5
Spray both sides of chicken, then repeat the flouring procedure, again one piece at a time, but this time placing chicken on prepared baking sheet; spray again, but this time you only have to spray the side that's up.
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6
Bake for 20 minutes, flip chicken over and bake for 15 more minutes (total of 35 minutes) or until juices run clear.
