Nashville Hot Chicken

In a large bowl, whisk together the buttermilk, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.

Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 12 hours, or overnight.

In a shallow dish or a large zip-top bag, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.

Pour about 1 inch of neutral oil (like vegetable or canola) into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C).

In a small saucepan, combine the vegetable oil, cayenne pepper, brown sugar, garlic powder, and salt. Heat over low heat, stirring until the sugar dissolves and the mixture is fragrant. Do not boil. Set aside.

Remove chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a good coating. Shake off any excess.

Carefully place the dredged chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches for about 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Remove the fried chicken from the oil and place on a wire rack set over a baking sheet to drain. Let rest for a few minutes.

While the chicken is still warm, brush or toss each piece generously with the prepared hot oil mixture. Ensure an even coating for maximum flavor and heat.