In a large bowl, add buttermilk, hot sauce, onion powder and 2 tablespoons of salt. Whisk to mix throughly.

Add chicken pieces. Stir to coat.

Cover and refrigerate overnight.

In a large bowl, add flour, cornmeal, pepper and the remaining 2 tablespoons of salt. Mix throughly.

Remove chicken pieces from buttermilk, letting the excess drip back into the bowl.

Dredge chicken pieces, one at a time, in the flour mixture, pressing all over so it adheres.

Transfer the coated chicken to a large baking sheet and let stand for 15 minutes.

In a large saucepan, heat 2 inches of oil to 365°F.

Line another baking sheet with paper towels.

In 2 batches, fry the chicken at 325°F, turning occasionally, until golden and an instant-read thermometer inserted in the thickest piece registers 160°F, about 12 to 15 minutes per batch.

Transfer chicken to the paper towel–lined baking sheet to drain.

Serve hot.