In a large mixing bowl, combine 2 cups of buttermilk with 1 tablespoon of hot sauce. Add in 1 teaspoon each of garlic powder, onion powder, smoked paprika, ground black pepper, and 1 tablespoon of kosher salt. Stir until well mixed.

Submerge 2 pounds of chicken pieces in the buttermilk marinade, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, ideally overnight.

While the chicken marinates, mix 2 cups of all-purpose flour and 1 tablespoon of cornstarch. Add 1 teaspoon each of cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder. Whisk until combined.

Remove the chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere.

In a deep skillet, pour vegetable oil to a depth of 1 inch and heat to 350°F (175°C).

Add chicken pieces to the hot oil in batches, frying for about 12-15 minutes until golden brown and internal temperature reaches 165°F (75°C).

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