Fried Chicken

Directions

1. 1
   Put the chicken in a large bowl.
2. 2
   Add cold water, by the quart, to cover the chicken by about 1 inch.
3. 3
   Add 1 tablespoon of salt to each quart of water.
4. 4
   Cover and refrigerate for at least 2 hours or overnight.
5. 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.
6. 6
   Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper.
7. 7
   Drain the chicken in a colander and pat it dry.
8. 8
   Dredge the pieces a few at a time in the flour mixture.
9. 9
   Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust.
10. 10
    Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil.
11. 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.
12. 12
    Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
13. 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.
14. 14
    Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
15. 15
    Serve hot.