In a mixing bowl, combine 2 cups of buttermilk with 3 tablespoons of hot sauce, whisking until well blended.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and a pinch of black pepper and kosher salt.

Submerge your chicken pieces—about 3 pounds of bone-in, skin-on chicken—in the buttermilk marinade.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, 2 teaspoons of chili powder, and a sprinkle of black pepper and salt.

Once marinated, remove the chicken from the buttermilk, allowing excess marinade to drip off. Dredge each piece in the flour mixture.

Fill a deep skillet or large pot with vegetable oil, about 3 inches deep, and heat it over medium-high heat until it reaches 350°F.

Carefully lower the coated chicken pieces into the hot oil, cooking in batches to avoid overcrowding. Fry each piece for 12-15 minutes.

Once cooked, transfer the fried chicken onto a wire rack set over a baking sheet to drain excess oil and let it rest for about 5-10 minutes.