Instructions

Marinate the Chicken
In a bowl, combine buttermilk and hot sauce. Add the chicken pieces, mix to coat, cover, and refrigerate for at least 1 hour.

Prepare the Breading
In another bowl, mix the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.

Coat the Chicken
Dip marinated chicken pieces in whisked eggs, then dredge in the seasoned flour mixture until fully coated.

Heat the Oil
In a deep skillet or pot, heat oil to 350°F (175°C).

Fry the Chicken
Carefully fry the coated chicken pieces in batches for 4–5 minutes, or until golden brown and cooked through.

Drain and Serve
Transfer to paper towels to drain excess oil. Serve hot with your favorite dipping sauce—like ranch, honey mustard, or spicy mayo.

Tips & Variations

Spicier version? Add more cayenne to the flour or mix a spicy dipping sauce.

No buttermilk? Use regular milk with a splash of lemon juice or vinegar.

Make it in an air fryer: Spray coated chicken with oil and cook at 400°F (200°C) for 10–12 minutes, flipping halfway.