1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.

2. Adjust oven rack to middle position and heat oven to 400°F. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon paprika, and remaining cayenne together in large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375°F. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160°F for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach-correct temperature.) Let chicken rest 5 minutes before serving.

Serves 4