Serve after chicken has cooled 10 minutes.Transfer the breasts to the lined sheet pan when done.Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).Cooking in batches begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.Place dredged chicken pieces on a foil lined sheet pan. Dredge each chicken pieces in the dry dredge mixture, then wet, then dry shake off excess.Use a paper towel to gently dry the chicken pieces slightly. Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan.Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl set aside.Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl set aside.Remove the chicken from the oil and drain on a paper-lined plate. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Carefully lay the chicken in the hot oil.
Cover and refrigerate at least 4 hours to overnight. Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce add the chicken pieces and make sure they're all coated well.
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