Preheat fryer to 350°F. In a large bowl combine buttermilk and 1/4 cup RedHot Seasoning. Add chicken, cover and refrigerate for at least 4 hours or overnight.
Place 4 cups of the flour in a large bowl with 2 tablespoons of the RedHot Seasoning and whisk until well combined. Place remaining 2 cups of flour in another large bowl. Add salt and pepper and whisk until well combined.
Remove chicken from buttermilk and place on a wire rack to drain slightly. Place each chicken section into the RedHot seasoned flour individually. Squeeze the flour mixture into the chicken to create a thicker coating with ridges and bumps. Place on a clean rack and let stand for 5 minutes to allow the flour to hydrate. Repeat this process with the salt and pepper seasoned flour.
Fry chicken until golden brown and internal temperature reaches 165°F. Allow to drain on clean wire rack. Dust with remaining 2 tablespoons RedHot Seasoning.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!