Buttermilk Fried Chicken

Place 4 (or so) pieces of chicken in a shallow pan and marinate for at least 2 hours with:
2 Cups Buttermilk (or enough to cover chicken)
1 Tbsp of Louisiana Hot sauce or Red Hot*
1 tsp Cayenne pepper*
1 tsp Salt
1/2 tsp Garlic Powder

When ready to prepare, combine the following in a paper bag:
3 Cups All Purpose Flour
1 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Paprika
1 tsp Kosher Salt
Pepper

One piece at a time, remove chicken from marinade, place in paper bag and shake. Re-dip in marinade and re-shake in paper bag for more crust. Set on a piece of wax paper if not frying right after coating.

Fry at 350 degrees for approx. 20 minutes or until chicken is 180 degrees and crispy brown.
Finish in oven if necessary.

*This chicken is not spicy hot, even with the cayenne pepper (I have a mild mouth). If you want more of a kick you'll want to add more hot sauce and pepper.