Soak the chicken pieces in buttermilk for several hours; drain.

Heat the peanut oil t0 350°F  (less than halfway up the pot).

Mix up your spices: equal parts onion powder, garlic powder, paprika, salt and pepper.

Sprinkle the spice mix over the chicken pieces on all sides.

Beat 3 eggs in a medium bowl; add Frank’s hot sauce.

Dip the chicken in the egg mixture, then dredge through the self-rising flour.

Fry chicken until golden brown (about 9 minutes for white meat; 13 minutes for dark meat).