Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and a quartered breast. In a large bowl, combine buttermilk and hot sauce. Add chicken to buttermilk mixture. Cover with plastic wrap; set in the refrigerator for at least 2 hours or overnight.

On a large shallow plate combine the flour, garlic powder, onion powder, paprika, and cayenne pepper until well blended; season mixture with salt and black pepper. Drain the chicken pieces and dredge them in the flour mixture, coating both sides completely. Set chicken aside while you heat the oil.

Pour about 4 inches oil into a large heavy pot and heat to 375 degrees F. Working in batches, add the chicken pieces (about 3 pieces at a time). Fry about 20 minutes, until golden brown and cooked through (170 degrees F), turning the pieces once. Remove chicken from oil; drain on a kitchen towel or paper towels. Season with salt. Serve with ancho cress and Cherry Tomatoes with Buttermilk Blue Cheese dressing.

In a medium bowl combine 1/2 cup crumbled blue cheese, 1/2 cup buttermilk, and 2 tablespoons extra-virgin olive oil, mashing with a fork to break up the cheese. Add 2 tablespoons fresh lemon juice and 1 bunch chives (about 16 chives), chopped. Season with salt and freshly ground black pepper. Slice 2 cups cherry tomatoes in half lengthwise and toss in the dressing.