Follow these simple steps to create your crispy, juicy Buttermilk Fried Chicken:

1. Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for the best results.

2. Prepare the Coating: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Heat the Oil: In a deep skillet or fryer, pour in enough vegetable oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil to 350°F (175°C).

4. Coat the Chicken: Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, making sure it’s evenly coated.

5. Fry the Chicken: Carefully place a few pieces of chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 15-20 minutes or until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).

6. Drain the Chicken: Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to absorb excess oil.

7. Rest the Chicken: Allow the chicken to rest for about 10 minutes to maintain its crispiness before serving.