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Whisk together the buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours.
When ready to bake, preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with nonstick spray or a thin brush of oil.
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