Place the chicken pieces in a large mixing bowl and season lightly with salt and pepper.

Pour the buttermilk and hot sauce over the chicken and mix until all pieces are well coated. Cover and refrigerate for at least 2 hours or overnight for better flavor.

In a medium bowl combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Mix until the seasoning is evenly distributed.

Remove the chicken from the marinade and allow the excess liquid to drip off each piece.

Coat each chicken piece in the flour mixture, pressing firmly so the coating sticks well.

For extra crispiness, dip the chicken briefly back into the buttermilk and coat again with the flour mixture.

Place the coated chicken on a tray and let it rest for 10 minutes so the breading sticks better during frying.

Heat oil in a deep skillet or Dutch oven until it reaches 325°F–350°F.

Carefully place the chicken into the hot oil in batches. Fry drumsticks and thighs for 12–15 minutes and breasts or wings for 8–10 minutes, turning occasionally for even cooking.

Once golden brown and the internal temperature reaches 165°F, remove the chicken with tongs and place it on a wire rack over a baking sheet to drain excess oil. Sprinkle flaked salt on top and serve warm.