Whisk together the buttermilk and hot sauce in a large bowl. Submerge your whole chicken in the mixture, cover, and refrigerate for at least 45 minutes or overnight for best results.

Set up your coating station by combining the flour, garlic powder, paprika, kosher salt, black pepper, and cayenne pepper in one bowl. In another bowl, whisk the eggs until smooth.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, then dip in the egg wash, allowing excess to drip off before returning to the flour for a second coat.

Heat peanut oil in a Dutch oven to 325°F (163°C). Add the coated chicken pieces in batches and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F (74°C).

Transfer fried chicken to a cooling rack set over paper towels to drain excess oil. Let it cool for a few minutes to allow the crust to crisp up.