Gather all ingredients before starting recipe.

Combine buttermilk, salt, garlic powder and chili sauce in a large mixing bowl and add chicken pieces, set aside to marinate for at least one hour.

After the hour, drain chicken pieces on a wire rack, and while draining prepare oil for frying.

Pour canola oil in a deep cast iron pot or wok and heat over medium high/high heat; to test, drop a bread cube into the oil and if it starts to sizzle and turn brown, the oil is hot enough.

After the pieces have drained for a few minutes, dredge each piece in flour.

Gently immerse chicken pieces into hot oil, reduce to medium high, and fry for 10-12 minutes per side or until the chicken turns a golden brown, then turn to fry the second side.

Remove from hot oil drain on a paper towel and serve.