Combine the buttermilk, hot sauce, 2 teaspoons salt, and 1 teaspoon black pepper in a large bowl. Submerge the chicken pieces, cover with plastic wrap, and refrigerate for at least 4 hours or up to 24 hours.

In a large shallow dish, whisk together the flour, cornstarch, 1 tablespoon salt, paprika, onion powder, garlic powder, oregano, basil, white pepper, and cayenne pepper.

Pour enough vegetable oil into a large heavy skillet or Dutch oven to reach about 1 inch deep. Heat the oil to 350°F over medium-high heat.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Dip back into buttermilk briefly, then dredge again in the flour mixture for a double coating. Let rest 10 minutes on a wire rack.

Working in batches to avoid crowding, carefully lower chicken into the hot oil. Fry for 6 to 8 minutes per side, adjusting heat to maintain 325-350°F, until the internal temperature reaches 165°F and the crust is deep golden brown.

Transfer fried chicken to a wire rack set over a sheet pan. Let rest 5 minutes before serving.