- Marinate the chicken:
In a large bowl, whisk together the buttermilk and Louisiana hot sauce. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight. This step tenderizes the chicken and infuses it with deep flavor. - Prepare for frying:
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This helps promote even cooking and prevents the oil temperature from dropping too much when frying. - Heat the oil:
In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C). Make sure the oil is at least 2 to 3 inches deep to allow for proper frying. Use a thermometer for accuracy, as temperature control is key to crispy, non-greasy chicken.
- Prepare the coating:
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