Whisk together the 2 cups buttermilk, 1 tbsp hot sauce, 1 tsp salt, and 1 tsp cayenne in a large bowl. Add the 2 lbs chicken pieces, cover, and refrigerate for at least 4 hours or overnight.

In a wide, shallow dish, whisk together the 2 cups flour, 3 tbsp cornstarch, remaining 1 tsp salt, remaining 1 tsp cayenne, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp dried oregano.

Remove each chicken piece from the buttermilk, let the excess drip off, press firmly into the flour mixture on both sides, dip briefly back in the buttermilk, then dredge a second time. Set on a wire rack for 10 to 15 minutes.

Heat 3 inches of vegetable oil in a Dutch oven to 325°F (163°C). Fry 2 to 3 pieces at a time for 12 to 15 minutes, turning once, until the internal temperature reads 165°F (74°C). Transfer to a clean wire rack.

Arrange on a serving platter, dust with a pinch of cayenne and smoked paprika, and serve immediately with sliced pickles alongside.