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.
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