Place the chicken pieces in a large bowl. Season the chicken thoroughly with 2 tablespoons of all-purpose seasoning.

Whisk the buttermilk kosher salt, and hot sauce in a cup. Pour the mixture over the seasoned chicken. Stir to coat well then cover with plastic wrap. Store in the fridge for 8-24 hours. Remove the chicken parts from the buttermilk to drain.

Add the flour and remaining all-purpose seasoning to a shallow dish or bag and toss. Coat the pieces in the flour and let it rest while the oil heats slowly.

Fill a dutch oven or cast-iron skillet with about 1 quart of canola oil. Heat the oil to 325-350 degrees over medium heat. Fry the chicken in batches of 4-5 pieces being sure to not overcrowded the pan. Cover the pot with a lid to cook for 8-9 minutes before flipping for another 5-6 minutes.

Use a food thermometer to check the internal temperature of the meat is 165 degrees before removing and draining on a wire rack or paper towels over a baking sheet.