In a large bowl, combine buttermilk and hot sauce, stirring until thoroughly mixed. Let it rest while you gather the rest of your ingredients.

Add garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt to the buttermilk mixture; whisk until smooth and well incorporated.

Submerge your chicken pieces in the buttermilk mixture, ensuring they're completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.

In a separate bowl, mix all-purpose flour, cornstarch, cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder. Whisk together until evenly blended.

Remove the chicken pieces from the buttermilk mixture, allowing excess liquid to drip off. Carefully dredge each piece in the flour mixture, pressing down to ensure a thick, even coating.

In a deep skillet, pour in vegetable oil until it reaches about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F.

Gently add the dredged chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden and crispy.

Once the chicken is golden brown, transfer it to a wire rack or paper towels to drain excess oil. Let the fried chicken rest for a few minutes.