Remove the bones from the chicken pieces and cut everything into bite-sized pieces, about 2 x 3 cm (the exact size doesn't matter).

Mix cayenne pepper, chili powder, and a bit of tabasco sauce into the buttermilk and pour it over the chicken. All the chicken should be covered by the milk. The mixture helps tenderize the chicken pieces, making them even juicier. Place the bowl/container in the fridge.

Now, it's just your own time management that needs to work out. Let the chicken stay in the mixture for anywhere from 6 to 24 hours. I typically put them in the buttermilk in the evening and then eat it the next day for dinner.

Turn on your fryer or heat a neutral-tasting oil in a pot to 180 degrees Celsius (356 degrees Fahrenheit).

Put flour, salt, pepper, paprika, cayenne pepper, onion powder, and garlic powder in a container with a lid.

Take the chicken out of the buttermilk and let it drip a bit so that a lot of the buttermilk goes back into the bowl.

Put about half of the chicken into the flour mixture.

Put the lid on and shake it all around well.

Put the chicken pieces in the hot oil and cook them for about 4-5 minutes. They should become crispy all around.

Meanwhile, you repeat the process with the rest of the chicken - put it in the flour mixture, shake well, and then into the hot oil.

I served the dish with coleslaw, bread, and chili mayonnaise.