Crispy Fried Chicken

Place chicken in a large food storage bag. Add buttermilk, salt, and hot red pepper sauce. Seal bag; turn bag to coat chicken. Refrigerate overnight. In a large plastic bag, combine flour, garlic powder, onion powder, and pepper; close bag and shake to mix. Drain chicken; add a few pieces of chicken at a time to bag and shake to coat. Place chicken on waxed paper. Heat canola oil (to about a 1-inch depth) in a 12-inch cast-iron skillet or a heavy pot with a deep-fat thermometer attached to 350 °F. Heat oven to 200 °F. In batches, to avoid overcrowding, fry chicken 12 to 14 minutes or until internal temperature registers 175 °F on an instant-read thermometer. Drain chicken on paper towels, then transfer to a wire rack set over a baking sheet and keep warm in oven while frying remaining batches.