Spicy Fried Chicken

In large bowl, combine buttermilk, hot sauce and 1 1/2 teaspoons seasoned salt. Add chicken pieces; cover and refrigerate for at least 8 hours or up to 24 hours; drain, discarding buttermilk mixture.

In a shallow dish, combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoon seasoned salt. Dredge chicken in flour mixture, and place on a wire rack. Let stand on the wire rack for 15 minutes (this is important so the coating will stick and the crust will be crisp).

In a large cast-iron skillet, pour oil to a depth of 3 inches; heat to 350 degrees F. Fry chicken pieces, just a few at a time, in batches, for 12-15 minutes per side or until a thermometer inserted in the thickest portion registers 165 degrees F.

Drain on a clean wire rack over paper towels.