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In a small saucepan over a low heat,  heat butter and hot sauce just until butter melts; keep warm on stove top.

Salt and Pepper the chicken.  Heat the oil in a deep fryer or dutch oven to 375º F.  Deep-fry chicken, 8 10 pieces at a time for 10-12 minutes, turning once or twice.
Drain chicken on a wire cooling rack for 30 seconds. Transfer the warm buffalo sauce to a very large mixing bowl.  Toss the fried chicken in the buffalo sauce and remove with a slotted spoon.

Repeat with remaining chicken.

Paula’s note:  This sauce yields a medium hot sauce.  Adjust the ratio of the hot sauce to butter for a milder or hotter sauce.