Fried Chicken

Directions

1. 1
   Put the chicken pieces into a large bowl.
2. 2
   Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used.
3. 3
   Cover and refrigerate at least 2 hours or overnight.
4. 4
   In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper.
5. 5
   In another platter combine the buttermilk and hot sauce; season with salt and pepper.
6. 6
   Drain the chicken and pat it dry.
7. 7
   Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour.
8. 8
   Set aside and let the chicken rest while you heat the oil.
9. 9
   Put about 3 inches of oil into a large deep pot; it should not come up more than half way.
10. 10
    Bring the oil up to 375 degrees F over medium high heat.
11. 11
    Working in batches, carefully add the chicken pieces 3 or 4 at a time.
12. 12
    Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes.
13. 13
    Remove from the oil and place on a rack to drain; repeat with the remaining pieces.