In a large bowl, mix together the buttermilk and hot sauce until well combined. Add chicken pieces 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.

Remove chicken from the refrigerator, let excess buttermilk drip off, and dredge each piece in the seasoned flour mixture.

Heat about 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 350°F.

Carefully place dredged chicken in hot oil in batches, fry for 12 to 15 minutes until golden brown and internal temperature reaches 165°F.

Transfer fried chicken to a wire rack or paper towels to drain excess oil, and let it rest for a few minutes before serving.