Step 1: Marinate the Chicken (The Flavor Foundation)

• In a large resealable plastic bag or a large bowl, combine the buttermilk, hot sauce, and 1 tablespoon of kosher salt. Whisk until the salt is dissolved.

• Add the chicken pieces to the marinade, ensuring each piece is fully submerged. Seal the bag (squeezing out any excess air) or cover the bowl tightly with plastic wrap.

• Refrigerate for at least 4 hours, but for the most tender and flavorful results, marinate overnight (up to 24 hours).

Step 2: Prepare the Coating and the Oven

• When you are ready to bake, adjust your oven rack to the middle position and preheat the oven to 425°F (220°C).

• Place the 6 tablespoons of butter on your rimmed baking sheet and place the sheet in the oven while it preheats. Let the butter melt completely. Once melted, carefully remove the baking sheet from the oven and give it a swirl to coat the bottom evenly. Place the wire rack inside the buttered baking sheet.

• In a large, shallow dish (a pie plate or another 9×13-inch baking dish works well), whisk together the all-purpose flour, baking powder, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and 1 teaspoon of kosher salt. Make sure the seasonings are thoroughly distributed throughout the flour.

Step 3: Dredge the Chicken

• Set up your dredging station next to your prepared baking sheet.

• Remove one piece of chicken at a time from the buttermilk marinade, allowing the excess marinade to drip off for a few seconds. Do not pat it dry; you want a thin layer of buttermilk remaining for the coating to adhere to.

• Place the chicken piece in the seasoned flour mixture. Use your other (dry) hand to scoop flour over the chicken, then press down firmly to ensure the coating adheres to every nook and cranny. Turn the chicken over and repeat, making sure it is generously and evenly coated.

• Gently shake off any excess flour and place the coated chicken skin-side up on the prepared wire rack in the baking sheet.

• Repeat with the remaining chicken pieces, making sure not to overcrowd the rack. Leave at least an inch of space between each piece to allow for proper air circulation.

Step 4: Bake to Crispy Perfection

• Carefully place the baking sheet in the preheated 425°F oven.

• Bake for 25 minutes.

• After 25 minutes, remove the baking sheet from the oven. Using tongs, carefully flip each piece of chicken over.

• Return the chicken to the oven and continue to bake for another 20-25 minutes, or until the crust is a deep golden brown and crispy, and the chicken is cooked through. The internal temperature of the thickest part of the chicken (without touching the bone) should register at least 165°F (74°C) for breasts, and 175°F (80°C) for thighs and drumsticks.

Step 5: Rest and Serve

• Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.

• Serve hot.