Crispy Southern Fried Chicken

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1. 1Step 1: In a small bowl, mix together garlic powder, paprika, salt, pepper, and onion powder. In a large 9x13 dish, arrange chicken. Generously season both sides of each piece of chicken, using all of the seasoning mixture.
2. 2Step 2: Whisk together buttermilk and hot sauce. Pour over seasoned chicken. Cover with plastic wrap and refrigerate from 2 hours to overnight.
3. 3Step 3: Remove chicken from refrigerator. Place a baking sheet with a baking/cooling rack on top next to where you will batter your chicken.
4. 4Step 4: In a large shallow bowl, whisk together flour, cornstarch, and dredge seasonings. Remove chicken from marinade one piece at a time. Place in flour dredge and coat. Dip both sides floured chicken into buttermilk soak again and dredge once more. Place battered chicken on baking sheet/cooling rack to 'set' while dredging the rest of the chicken and heating the oil.
5. 5Step 5: Fill a large cast iron skillet about 1/3 full with cooking oil. Over medium high heat, heat oil to 350° Fahrenheit (using a thermometer) or until it pops and crackles when a drop of water is dropped in. Using tongs, gently add chicken to hot oil. Don't overcrowd the skillet. Fry legs and thighs first.
6. 6Step 6: Turn chicken occasionally to keep from over browning where chicken rests on the bottom of the skillet. When chicken is golden brown and reached an internal temperature of 165°, remove from skillet and place on clean baking rack in a sheet pan to drain. Sheet pan can be placed in the oven to keep chicken warm.