2 tablespoons hot sauce
2 chickens (about 2 1/2 pounds each) each cut into 8 pieces
2 cups flour
1 tablespoon each: granulated or powdered garlic, paprika, onion powder
1 1/2 teaspoons each: seasoned salt, pepper
Combine the buttermilk and hot sauce in a large bowl or divide equally in food storage bags. Add chicken pieces. Refrigerate at least 8 hours.
Heat about 3 inches of oil in a large cast iron skillet over medium high heat to about 375 degrees. (Oil will be ready when a small amount of flour sizzles when added to the oil.)
Combine flour, granulated garlic, paprika, salt and pepper in a shallow pan; add 3 to 4 chicken pieces to the flour; dredging chicken pieces liberally, patting to remove any excess flour.