1. In a large, shallow container or resealable plastic bag, thoroughly combine the hot sauce with the buttermilk. Add the chicken and set aside to marinate for at least 2 hours or overnight.

2. When you’re ready to cook, in a medium to large pot, heat a layer of oil to 350ºF.

3. In a large, shallow dish, mix together the flour, baking powder, cornstarch, onion powder, garlic powder, paprika, and salt to combine.

4. Remove the chicken from the marinade, allowing the excess to drip off. Then, dredge the chicken in the flour mixture, pressing to adhere. I like to double-dredge my chicken for a thicker crust—see my video for tips on how to achieve a flaky exterior. The trick is all in how you dredge!

5. Working in batches if needed, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165ºF, 4–5 minutes.