Arrange the chicken pieces in a large casserole dish. In a measuring cup, blend the buttermilk, red hot sauce (if using), salt, and black pepper. Pour this mixture over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or ideally overnight for up to 8 hours.

Take the chicken out of the refrigerator about 20 to 30 minutes before you plan to cook it.

In a large bowl, combine the flour, additional salt, white pepper, smoked paprika, granulated sugar, and brown sugar. Set the mixture aside.

Prepare the oil for frying by filling two large, deep frying pans halfway with canola or vegetable oil. Heat the oil over medium heat until it begins to bubble.

Remove the chicken pieces from the buttermilk mixture one by one and dredge them thoroughly in the flour mixture, coating all sides. Place each coated piece carefully in the hot oil. Continue until all the chicken is in the frying pans, and discard any leftover buttermilk and flour.

Fry the chicken pieces for about 8 to 10 minutes, turning them with long tongs to ensure all sides are evenly cooked. Then, reduce the heat to low, cover the pans, and allow the chicken to simmer for 25 to 30 minutes, turning them at least 2 to 3 times during the cooking process.

Uncover the pans and cook for an additional 5 minutes to achieve a crispier texture.

Use tongs to remove the chicken pieces from the pans and place them on a plate lined with paper towels to drain any excess oil. Pat the chicken with paper towels to remove any remaining grease, if desired.

Serve the chicken hot and enjoy the satisfaction of homemade fried chicken!