Buttermilk Fried Chicken Dinner

Andrew and I finally found a place in Williamsburg that serves the best fried chicken--our motherfucking apartment! I also made some garlic-sauteéd kale and buttermilk mashed potatoes. Of course we ate the chicken with Sriracha, which the NY Times wrote a little piece on last week. As usual, I cooked enough to feed an army, so I had leftovers for lunch. Why is cold fried chicken so good? Apologies for the poor-quality cell phone pics. (Remember when digital cameras with 2 mega pixels were considered decent?)

I usually cook more by feel, so measurements below are approximate. If your chicken tastes like shit, it's not my fault.

Ingredients:
whole chicken, cut up
hot sauce (I used Tapatio)
all purpose flour 3 1/2 cups
cayenne 2 tb
paprika 2 tb
garlic powder 2 tb
salt 2 tb
blackpepper 2 tb
buttermilk 1 quart
frying oil (i like canola) 2 quarts

1. In a large bowl, season chicken with 1 tb each of salt, pepper, and hot sauce. Mix thoroughly.
2. Combine 1/2 cup of flour with 1/2 tb each of garlic powder, cayenne, and paprika, salt, black pepper.
3. Let marinate for 1-2 hours if you have time. Otherwise, however long you want.
4. Combine remaining dry ingredients and mix thoroughly in a baking dish.
5. Fill another shallow dish with buttermilk and mix in 2 tbs of hot sauce.
6. Dredge chicken in buttermilk then in flour. Make sure that all the buttermilk is absorbed by the flour. Repeat, repeat, repeat.
7. Heat oil.
8. Fry. I'd say if your oil is hot enough, the cooking time is about 3-4 minutes on each side. Careful not to put too many pieces in at once because that brings the temperature down and the oil could overflow.
9. Drain on paper towel or brown paper bag.
10. EAT.