In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, and garlic powder.

Add the chicken pieces to the buttermilk mixture, ensuring they are completely submerged.

Cover and refrigerate for at least 4 hours, but ideally overnight for maximum tenderness.

In a separate large bowl, whisk together the flour, cornstarch, and all the coating spices.

Drizzle 3-4 tablespoons of the buttermilk brine into the flour mixture and stir with a fork to create small craggy clumps.

Remove one piece of chicken at a time from the brine, let the excess drip off, and coat thoroughly in the flour mixture, pressing firmly to adhere.

Place the coated chicken on a wire rack and let it rest for 15 minutes to allow the coating to set.

Fill a large Dutch oven or heavy-bottomed pot with about 2 inches of oil and heat to 350°F (175°C).

Carefully add 3-4 pieces of chicken to the oil (do not overcrowd) and fry for 12-15 minutes, turning halfway through, until deeply golden brown.

The chicken is done when it reaches an internal temperature of 165°F (74°C).

Maintain the oil temperature between 325°F and 350°F throughout the frying process.

Remove the chicken from the oil and place on a clean wire rack set over a baking sheet to drain.

Immediately sprinkle with a pinch of extra sea salt while the chicken is still hot.

Let the chicken rest for 10 minutes before serving to allow the juices to redistribute.