To prepare the buttermilk marinade, pour the buttermilk along with hot sauce (Tabasco) into a large mixing bowl. Whisk the ingredients thoroughly until smooth and well-blended. Add the chicken pieces to the bowl, fully submerging them in the marinade. Once the chicken is evenly coated, cover the bowl with plastic wrap or a lid and marinate the chicken for at least 45 minutes to an hour, or for even more flavor, let it marinate overnight.

While the chicken is marinating, prepare the coating mixture. Set up two shallow bowls on your counter. Combine all-purpose flour with garlic powder, paprika, kosher salt, black pepper, and cayenne pepper in the first bowl. Use a fork or whisk to thoroughly mix these dry ingredients, ensuring there are no lumps.

In a separate bowl, crack three large eggs and whisk them until the yolks and whites are thoroughly combined and the mixture is smooth. This egg wash will help the flour coating stick to the chicken.

After the chicken has finished marinating, remove the pieces from the buttermilk mixture, allowing any excess liquid to drip off. Working with one piece at a time, dredge each chicken piece in the seasoned flour, ensuring it is evenly coated on all sides. Then, dip the flour-coated chicken into the egg wash, allowing any excess egg to drip back into the bowl.

Finally, return the chicken piece to the flour mixture for a second coating. Place the coated chicken pieces on a tray or baking sheet, ready for frying.

Take a large Dutch oven or deep fryer to fry the chicken. Pour enough peanut oil into the pot to reach a depth of about 2½ inches. Heat the oil to 325°F (163°C) using a deep-fry thermometer to monitor the temperature.

Once the oil reaches the proper temperature, carefully add 3 to 4 pieces of coated chicken to the pot without overcrowding. Fry in batches for 8 to 10 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken with tongs and place it on a cooling rack over a baking sheet or on paper towels to drain excess oil and Your Popeye’s Fried Chicken is ready to devour!