Place the buttermilk in a large bowl. Add the hot sauce place a teaspoon of salt. Mix well then add the chicken pieces. Make sure the chicken is fully submerged in the buttermilk mixture, cover, and refrigerate at least an hour, but preferably overnight.

Remove the chicken from the fridge and rinse. Reserve a few teaspoons of the marinade. Allow the chicken to reach room temperature. You'll want to cook the chicken evenly.

While the chicken comes to temperature, set up your assembly station.

Place all the dry seasonings in a small bowl or ramekin. Mix well and set aside.

In a shallow wide bowl add the cornstarch, flour, and half the spice mix. Mix well and set aside.

In a separate shallow wide bowl mix together the vodka, water, and a quarter cup of the flour mixture. Mix well and set aside.

Pro Tip: Using a regular spoon add a few spoonfuls of the buttermilk marinade to the dredge

Place a wire rack inside of a rectangular sheet pan or baking sheet.

Pre-heat fryer to 350 degrees F

Place the rinsed chicken in the wash making sure all parts of the chicken gets a coating. Then dip the chicken in the flour mixture. Make sure the chicken is well coated. Shake-off any excess flour.

Add the coated chicken to the hot oil and fry for 7-9 minutes. Remove the chicken and place on the cooling racks. Allow to rest about 30 minutes. While chicken rests heat fryer to 375 degrees.

Add the remaining chicken pieces back to the fryer and cook for another 2-3 minutes. Remove back to the cooling rack.

In a medium bowl add about a ½ cup of the hot grease plus the remaining spice seasoning mix. Mix well. Brush the chicken with the seasoned oil and serve the seasoned chicken.