Serves 6 to 8

For buttermilk marinade-
1 cup buttermilk
1 cup hot sauce
2 chickens (about 2½ pounds each), cut into 8 pieces, at room temperature
6 cups canola oil, for frying

For chicken flour-
2 cups all-purpose flour
½ teaspoon black pepper
1½ teaspoons seasoned salt
1 teaspoon granulated garlic

Combine all ingredients in a medium bowl and store at room temperature in an airtight container.

At least 8 hours before frying the chicken, combine buttermilk and hot sauce in a large zip-lock bag. Add the chicken pieces, making sure they are completely coated; place in the refrigerator to marinate for at least 8 hours or overnight.

Heat oil in a large skillet. To check if the oil is hot enough, sprinkle a bit of the chicken flour into the oil. If the flour sizzles right away, the oil is ready.

Place the chicken flour in a shallow pan and add chicken pieces, dredging liberally and patting gently to remove excess flour. Carefully place 4 or 5 pieces of chicken into the oil and fry both sides, turning once, until golden brown and cooked completely. Remove from the pan and set aside on paper towels or a wire rack to drain and keep warm while frying the remaining chicken.