My Crispy Buttermilk Fried Chicken: Better Than Takeout!

Ingredients

• 1.4 kg (3 lbs) bone-in, skin-on chicken pieces (drumsticks, thighs, breasts), cut into serving pieces
• 950 ml (4 cups) buttermilk
• 1 tablespoon kosher salt (plus more for seasoning the cooked chicken)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 tbsp Hot Sauce (such as Franks Redhot)
• 300 g (2 1/2 cups) all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• Pinch of salt
• 1.5 - 2 liters (6-8 cups) vegetable oil or peanut oil (for high smoke point)