In a large bowl, combine the buttermilk and hot pepper sauce. Mix well. Add the chicken pieces and allow them to marinate for 2-8 hours, covered, in the refrigerator.

In a large bowl, combine the flour, salt, pepper, paprika, and garlic powder. Mix well.

Coat the chicken pieces in the flour mixture, coating them evenly. Shake off excess flour and dip the chicken pieces in the buttermilk mixture. Coat well. Remove the chicken from the buttermilk mixture and allow the excess to drip off. Add the chicken pieces back into the flour mixture, one at a time, coating well. Set the coated pieces on the wax paper for 10-15 minutes.

Meanwhile, heat the oil to 350° F in a large, deep skillet. It should be about one to two inches deep.

Carefully add the chicken pieces to the hot oil. Cook the chicken until golden brown on both sides or until the juices run clear and the internal temperature of the chicken reaches 165°F., flipping once. Make sure you don't overcrowd the pan, frying in batches if necessary.

Remove the cooked chicken to a paper towel-lined baking sheet and allow it to drain. Repeat frying with any remaining chicken.