Creating Southern Fried Chicken with this amazing batter is simple if you follow these steps:

1. Marinate Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

2. Prepare Dry Ingredients: In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.

3. Heat Oil: In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350°F (175°C).

4. Dredge Chicken: Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure it adheres well.

5. Fry Chicken: Carefully place the coated chicken pieces in the hot oil. Do not overcrowd the pot; work in batches if necessary. Fry until golden brown and cooked through, about 12-15 minutes per piece, flipping halfway.

6. Drain Excess Oil: Once cooked, remove chicken and drain on paper towels to absorb excess oil.

7. Rest Chicken: Allow the chicken to rest for about 10 minutes before serving. This helps retain juices and enhances flavor.

8. Repeat: Continue with remaining chicken pieces until all are fried.