Golden, shatter-crisp fried chicken with juicy, tender meat thanks to a tangy buttermilk marinade. Pantry spices, steady heat, and a simple dredge make this a reliable crowd-pleaser for weeknights or gatherings.
In a large bowl, whisk buttermilk with hot sauce (if using). Add chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
In a second bowl, whisk flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to help the coating adhere. Set coated pieces on a wire rack and let rest 10–15 minutes.
Pour about 2 inches of vegetable oil into a heavy skillet or deep pot and heat to 350°F (175°C).
Fry chicken in batches without crowding, turning occasionally, 12–15 minutes or until golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C).
Transfer fried chicken to a clean wire rack set over a baking sheet to drain. If desired, keep cooked pieces warm in a 200°F (95°C) oven while finishing remaining batches. Rest 5 minutes before serving.