In a large mixing bowl, whisk together the buttermilk and hot sauce until fully combined. Add garlic powder, onion powder, smoked paprika, black pepper, and salt, mixing well.

Submerge chicken pieces into the buttermilk mixture, coating them entirely. Cover with plastic wrap and let marinate in the refrigerator for 2 hours to overnight.

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

Once marinating is done, remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat thoroughly.

In a deep skillet, pour enough vegetable oil to submerge chicken pieces about 2-3 inches. Heat oil to 350°F.

Carefully place coated chicken pieces in hot oil in batches. Fry for 12-15 minutes, turning occasionally until golden brown and internal temperature hits 165°F.

Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil, resting for a few minutes before serving.