Start by blending the buttermilk, Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper in a blender until smooth. Pour this marinade into a big bowl, add your chicken pieces, and toss well. Cover it up, and let it hang out in the fridge for 5 to 6 hours.

In a large plastic bag, mix the flour, cornstarch, kosher salt, smoked paprika, onion powder, garlic powder, black pepper, and cayenne. Give it a shake, then drizzle the extra buttermilk into the dry mixture and stir to create tiny crumbs.

Take each piece of chicken and coat it in the flour mixture, shaking off the excess. Place them on a parchment-lined baking sheet and refrigerate for about 20 minutes.

Heat vegetable oil in a skillet or Dutch oven to 350°F. Let the chicken sit for 10 minutes, then fry in batches for 13-15 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F.

Drain the chicken on paper towels and keep warm in a preheated oven. If you have leftovers, allow them to cool completely, wrap them up, and store in the fridge.