In a large mixing bowl, combine buttermilk and hot sauce, then add chicken pieces. Cover and refrigerate for at least 2 hours, or overnight.

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

Once marinated, dredge each chicken piece in the seasoned flour mixture, shaking off excess flour.

Heat oil in a skillet or Dutch oven to 350°F. Test with a small piece of bread.

Fry chicken for 12-15 minutes, turning occasionally, until golden brown and crispy, checking internal temperature reaches 165°F.

Transfer fried chicken to a wire rack or paper towels to drain oil. Let it rest for 5 minutes before serving.