In a large mixing bowl, combine 3 cups of buttermilk and 1 tablespoon of hot sauce, stirring until smooth. Submerge the whole chicken pieces in the mixture, cover tightly, and refrigerate for at least 45 minutes.

While the chicken marinates, set up your breading station with two bowls. In one bowl, mix 1 cup of all-purpose flour, 1½ teaspoons of garlic powder, 1 teaspoon of paprika, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and ½ teaspoon of cayenne pepper. In the second bowl, whisk together 3 large eggs.

After marinating, remove the chicken pieces from the buttermilk and dredge each piece in the seasoned flour mixture. Then dip in the egg wash, letting any extra egg run off, and return to the flour for a second coating.

Pour enough peanut oil into a deep fryer or heavy Dutch oven to create about 2½ inches of depth. Heat the oil to 325°F (163°C).

Carefully add 3-4 pieces of chicken to the fryer, fry for 8-10 minutes, turning occasionally until golden brown and the internal temperature reads 165°F (74°C).

Remove each piece of fried chicken from the hot oil and place it on a cooling rack over a baking sheet or on paper towels. Allow to drain for a few minutes before serving.