4-6 Chicken Pieces (Drumsticks, Thighs, Or Bone-in Breasts)

1 Cup All-purpose Flour

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Tablespoon Paprika

1 Teaspoon Salt

1/4 Tsp Black Pepper

1 Tablespoon Cayenne Pepper

1 Cup Buttermilk

Vegetable Oil For Frying

Step: 1

In A Large Bowl, Mix Together The Buttermilk And Half Of The Hot Sauce. Add The Chicken Pieces, Ensuring They Are Fully Coated. Cover The Bowl With Plastic Wrap And Refrigerate For At Least 1 Hour Or Overnight For Best Results.

Step: 2

In A Separate Bowl, Whisk Together The Flour, Paprika, Cayenne Pepper, Garlic Powder, Onion Powder, Salt, And Black Pepper.

Step: 3

Remove The Chicken From The Buttermilk Mixture, Allowing Any Excess To Drip Off. Dredge The Chicken In The Flour Mixture, Pressing It Firmly To Adhere. Place The Coated Chicken Pieces On A Wire Rack And Let Them Rest For 15-20 Minutes To Allow The Coating To Set.

Step: 4

Meanwhile, Preheat The Vegetable Oil In A Deep Fryer Or Large, Deep Skillet To 350°f (175°c).

Step: 5

Carefully Place The Chicken Pieces In The Hot Oil, Making Sure Not To Overcrowd The Pan. Fry The Chicken In Batches, If Necessary. Cook For About 15-20 Minutes, Or Until The Chicken Is Golden Brown, Crispy, And Cooked Through. Use A Meat Thermometer To Ensure The Internal Temperature Reaches 165°f (74°c).

Step: 6

While The Chicken Is Frying, Prepare The Spicy Oil By Combining The Hot Sauce, Cayenne Pepper, Brown Sugar, Paprika, Garlic Powder, And Salt In A Small Saucepan. Heat Over Low Heat, Stirring Occasionally, Until The Brown Sugar Has Dissolved.

Step: 7

Once The Chicken Is Cooked, Remove It From The Oil And Drain On A Wire Rack Or Paper Towels. While The Chicken Is Still Hot, Brush It Generously With The Spicy Oil Mixture. For An Extra Spicy Kick, You Can Dip The Chicken Pieces Directly Into The Spicy Oil.

Step: 8

Serve The Nashville Hot Chicken Immediately With Pickles, White Bread, And Your Favorite Sides Like Coleslaw Or Potato Salad.