Place the chicken pieces in a large bowl or zip-top bag with the buttermilk and hot sauce. Cover and marinate in the fridge for at least 4 hours, or up to overnight.

In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and black pepper.

Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing to help it adhere.

Let the coated chicken rest on a wire rack for 15-20 minutes while the oil heats; this helps the crust stay on during frying.

Heat about 2 inches of vegetable oil in a heavy pot or deep skillet to 325-350F.

Fry the chicken in batches, without crowding the pot, for 12-15 minutes per side, until deep golden brown and the internal temperature reaches 165F.

Transfer the fried chicken to a wire rack set over a baking sheet and sprinkle with the remaining 1/2 teaspoon salt while hot.

Let rest for 5 minutes before serving.