Creating Deliciously Crispy Mississippi Chicken is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a bowl, combine buttermilk and hot sauce. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. Prepare the Coating: In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
3. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about ½ inch. Heat over medium-high heat until hot.
4. Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Coat each piece in the flour mixture, pressing down to ensure an even coating.
5. Fry the Chicken: Carefully place the coated chicken into the hot oil. Fry for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
6. Drain Excess Oil: Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil.
7. Serve: Allow the chicken to rest for a few minutes before serving to maintain its crunch.

By following these steps, you’ll achieve a deliciously crispy exterior while keeping the chicken tender and juicy inside.