Double Dipped Fried Chicken

This is called double dipped not only
because it gets a double dip in batter,
but also it gets a double dip in fryer.

Ingredients:
1 quart buttermilk, plus
2 cups Kosher salt
2 tablespoons hot sauce
2 chickens (3 to 4 pounds), cut up into 8 pieces
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 teaspoons cayenne
Freshly ground black pepper
Peanut oil, for deep-frying

Directions:
Whisk together 1 quart of the buttermilk,
2 tablespoons salt in a large bowl.
Add the chicken, turn to coat,
cover and refrigerate overnight.
Place the remaining buttermilk in a bowl.
Stir together the flour, garlic
and onion powders, paprika and cayenne
in a large bowl and divide among 2
shallow platters and season
generously with salt and pepper.
Drain the chicken in a colander and pat it dry.
Dredge the pieces a few at a time
in the flour mixture and pat off excess,
then dip in the buttermilk and allow excess to drain off.
Dredge in the second plate of flour and pat off the excess.
Put the chicken pieces on a baking rack
set over a baking sheet while the oil heats.
Pour oil into a deep fryer and heat the oil
to 375F on a deep-fry thermometer.
The oil should not come more
than half way up the sides of the it.
Working in batches, add the
chicken pieces to the hot oil,
3 or 4 at a time and fry,
turning the pieces occasionally,
until evenly golden brown and cooked through,
about 20 minutes. Remove from the oil
with a slotted spoon and transfer
to a rack to drain;
repeat to cook the remaining pieces.
Serve hot drizzled with honey, if desired.