In a large bowl, whisk together buttermilk and hot sauce until well combined. Submerge your chicken pieces in the marinade, cover, and refrigerate for at least 2 hours.

In another bowl, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Stir until uniform in color.

After marinating, let excess buttermilk drip off each chicken piece. Coat the chicken in the flour mixture and let it rest.

Heat vegetable oil in a skillet or deep fryer to 350°F. Test oil readiness with a small piece of bread.

Add dredged chicken pieces to hot oil in batches. Fry for 12 to 15 minutes, turning occasionally until golden brown.

Remove chicken and place on a wire rack or paper towels to drain excess oil and allow to rest.