Bobby Flay's Southern Fried Chicken

Prepare the marinade: In a large bowl or baking dish, whisk together 1 quart buttermilk, 2 Tbsp salt, 2 tsp chile de arbol powder (or hot sauce), and pepper if desired.

Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

Set up the breading station: Place the remaining 2 cups buttermilk in a bowl.

In a large bowl, stir together the flour, garlic powder, onion powder, paprika, and 2 tsp chile de arbol powder (or cayenne). Divide this mixture among 2 shallow platters and season generously with salt and pepper.

Drain the chicken in a colander and pat dry.

Bread the chicken: Working with a few pieces at a time, dredge in the first plate of flour and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess.

Place the breaded chicken pieces on waxed paper or a clean platter while you heat the oil.

Pour about 3 inches of oil into a deep cast iron skillet (oil should not come more than halfway up the sides). Heat over medium-high heat to 375°F on a deep-fry thermometer.

Working in batches, add 3-4 chicken pieces to the hot oil and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes.

Remove with a slotted spoon and transfer to a rack to drain. Repeat to cook the remaining pieces.

Serve hot.