Place the chicken in a large bowl. Season with salt, garlic powder, and onion powder. Pour in the buttermilk and hot sauce, then toss until the chicken is evenly coated.

Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness. Similar Southern fried chicken recipes use a buttermilk marinade to tenderize the meat and help the coating stick.

In a large shallow bowl, whisk together the flour, cornstarch, salt, smoked paprika, Cajun seasoning, and black pepper.

Drizzle 1 tablespoon of hot sauce into the flour mixture and use your fingertips to work it in. Small clumps will form, creating those extra crispy crunchy bits on the chicken.

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing firmly so the coating adheres well.

Place the coated chicken on a wire rack and let it rest for 10–15 minutes. This helps the breading stay attached during frying.

Heat oil in a deep skillet or Dutch oven to 325°F. Fry the chicken in batches, being careful not to overcrowd the pan.

Cook for about:

12–14 minutes for drumsticks

14–16 minutes for thighs

Turn occasionally until golden brown and the internal temperature reaches 165°F.

Transfer to a wire rack and immediately sprinkle with flaky salt.

Serve hot with mashed potatoes, biscuits, mac and cheese, or coleslaw.