Marinate the chicken: In a large bowl, whisk together the buttermilk, eggs, and hot sauce if using. Submerge the chicken pieces completely. Cover and refrigerate for at least 4 hours, or overnight. The chicken will feel plump and the buttermilk will look slightly thickened when it’s ready.

Prepare the seasoned flour: In a shallow dish, combine the plain flour, cornflour, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Whisk until the spices are evenly distributed — you’ll see a warm, peachy colour throughout the flour.

Dredge the chicken: Working with one piece at a time, lift the chicken from the buttermilk, letting the excess drip off. Drop it into the seasoned flour and press firmly so the coating sticks. Turn and press again. Place on a wire rack and repeat with all pieces. The coating should feel dry and slightly bumpy to the touch.

Heat the oil: Pour the oil into a large, deep frying pan or skillet to a depth of about 5 cm. Heat over medium-high until it reaches 175°C (350°F). A pinch of flour dropped in should sizzle immediately and float to the surface.

Fry in batches: Gently lower the chicken pieces into the hot oil, skin-side down first. Do not overcrowd — you should see the oil bubbling steadily around each piece. Fry for 8–10 minutes per side. The crust will turn a deep golden brown, and the kitchen will smell of paprika and toasted flour.

Check for doneness: The chicken is ready when the internal temperature reaches 74°C (165°F) on a meat thermometer. The crust will feel firm and sound hollow when tapped with a spoon.

Rest and serve: Transfer the fried chicken to a clean wire rack set over a baking tray. Let it rest for at least 5 minutes — you’ll hear a faint crackling sound as the crust settles. This step keeps the coating crisp rather than soggy.