Whisk the 2 cups buttermilk and 2 tbsp hot sauce together in a large bowl. Add the 8 chicken pieces, cover, and refrigerate for at least 1 hour or up to overnight.

Combine the 2 cups flour, 2 tsp cayenne, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp white pepper, 1 tsp black pepper, 1 tsp oregano, 1 tsp basil, 2 tsp salt, and 1 tsp baking powder in a wide shallow dish and stir until evenly mixed.

Lift each chicken piece from the buttermilk, let the excess drip off, press firmly into the flour, dip back into the buttermilk, then press into the flour a second time. Set on a wire rack and rest for 10 minutes.

Heat 3 inches of vegetable oil in a large heavy-bottomed pot to 350°F (175°C). Fry the chicken in 2 to 3 batches for 14 to 16 minutes, turning once halfway through, until the crust is deep golden-brown and the internal temperature reaches 165°F (74°C). Return oil to 350°F (175°C) between batches.

Transfer to a wire rack for 3 minutes, then plate and finish each piece with a small pinch of cayenne on top.