Start by whisking together buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl. Using a fork, poke small holes in the chicken pieces to help the brine penetrate, then submerge them fully in the mixture. Cover and refrigerate for at least 4 hours, but if you can marinate overnight, the flavor will be unforgettable.

Mix the all-purpose flour, cornstarch, baking powder, kosher salt, and Italian seasoning in another bowl. The cornstarch is the magic ingredient that gives you a ridiculously crispy crust.

Remove the chicken from the buttermilk brine and allow any excess to drip off. Toss each piece in the flour mixture, pressing gently to ensure a thick, even coating. For an even crunchier crust, add a couple of tablespoons of the brine into the flour mixture before dredging.

Heat oil in a cast iron skillet to 325°F. Carefully add the chicken skin-side down, frying in batches to avoid overcrowding. Fry for 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F. Place cooked pieces on a wire rack to cool slightly without losing their crunch.

Pile the crispy fried chicken onto a platter. Garnish with fresh parsley or a sprinkle of smoked paprika for presentation. Whether served hot or at room temperature, every bite will be a crispy, juicy delight!