1 (3 pound) whole chicken, cut into pieces
Salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
Salt and ground black pepper to taste
Vegetable oil for deep-frying

Sprinkle the chicken pieces with salt and pepper, and place them in a deep-
sided baking dish. Whisk together the buttermilk, hot pepper sauce, and 1
teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir
to coat all sides of the chicken pieces, and cover the dish with plastic wrap.
Refrigerate for about 2 hours to marinate. Remove the chicken pieces from
the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture. Place the flour, 1 tablespoon of cayenne pepper, garlic powder,
paprika, and salt and pepper to taste in a large plastic zipper bag, and shake
well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag,
and shake well to coat the chicken pieces with seasoned flour. Heat oil in a
deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place
chicken pieces into the hot oil, and fry until chicken is cooked through and
golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

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