Place chicken pieces inside a large bowl. Pour buttermilk over all chicken pieces completely. Add hot sauce and salt into buttermilk. Stir everything together very gently now.

Step 2:

Cover the bowl with plastic wrap tightly. Place the bowl in your refrigerator now. Marinate for at least four long hours. Overnight marinating gives even better results.

Step 3:

Whisk flour and cornstarch in a dish. Add garlic powder and onion powder into flour. Mix in paprika, salt, pepper, and seasoning. Stir until all spices blend very well.

Step 4:

Remove chicken pieces from buttermilk one by one. Let extra liquid drip off each piece. Dredge chicken thoroughly in seasoned flour mix. Press flour mixture onto chicken very firmly.

Step 5:

Dip chicken back into buttermilk mixture quickly. Dredge chicken in flour mixture a second time. Double coating creates an extra crunchy crust. Set coated chicken on a clean plate.

Step 6:

Pour vegetable oil into your Dutch oven. Heat oil to 350 degrees Fahrenheit slowly. Use your thermometer to verify oil heat. Maintain steady oil temperature for frying.

Step 7:

Lower a few chicken pieces into oil carefully. Do not crowd the deep Dutch oven. Fry dark meat for fifteen long minutes. Fry breast pieces for twelve minutes total.

Step 8:

Check internal temperature with a meat thermometer. Cooked chicken must read 165 degrees Fahrenheit. Remove golden chicken using your kitchen tongs. Place chicken on a wire cooling rack.