Directions

1. Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.
2. Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
3. Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F.
4. Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.