In a large bowl, mix together buttermilk and hot sauce. Add chicken pieces to the bowl, ensuring they are fully coated in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
In another large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well to combine all the spices evenly.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Remove chicken pieces from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring it is evenly coated.
Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the fryer. Fry in batches if necessary.
Fry the chicken for about 15-20 minutes, depending on the size of the pieces, until they are golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the oil and place them on a wire rack or paper towels to drain any excess oil.
