Special equipment: a deep-frying thermometer
Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine.
Cover and marinate, refrigerated, at least 2 hours and up to 4.
In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F.
Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes.
Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately.
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