Directions

1. For the Fried Chicken, mix chili powder, red pepper, garlic powder, salt and black pepper in small bowl. Mix buttermilk and 1 tablespoon of the spice mixture in large bowl. Add chicken; turn to coat. Cover. Refrigerate at least 1 hour or overnight for best flavor.
2. Mix flour, baking powder and remaining spice mixture in another large bowl until well blended. Remove chicken from buttermilk mixture. Coat in seasoned flour. Once all of the chicken has been coated, coat again in seasoned flour.
3. Pour oil into large deep skillet or deep fryer, filling no more than 1/3 full. (Oil should come halfway up to chicken.) Heat to 375°F on medium-high heat. Add chicken in batches to hot oil. Fry 7 to 8 minutes per side or until cooked through and golden brown. Drain on paper towels. Keep warm.
4. Meanwhile, for the Hot Sauce, mix oil, vinegar, red pepper, honey and salt in small bowl until well blended. Brush fried chicken with sauce to coat well. Serve chicken with slices of white bread and pickles, if desired.