Start by pouring 2 cups of buttermilk into a large mixing bowl. Add 1 tablespoon of hot sauce and stir. Sprinkle in 1 teaspoon each of garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt. Whisk until smooth.

Submerge 2 pounds of chicken pieces into the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.

In another bowl, combine 2 cups of all-purpose flour with 1 tablespoon of cornstarch, 1 teaspoon each of cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder. Whisk until evenly distributed.

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently for an even coating. Set aside on a wire rack.

Heat vegetable oil in a large deep skillet or Dutch oven to about 350°F. Ensure the oil is about 3 inches deep.

Carefully lower the coated chicken pieces into the hot oil, frying for about 12-15 minutes, turning occasionally until golden brown and cooked through (165°F).

Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving.