In a large bowl, stir together buttermilk and hot sauce until fully blended. Add chicken, cover, and refrigerate for up to 1 hour. Heat oil in a small saute pan over medium-high heat. When oil begins to shimmer, stir in 2 Tbsp. Fried Chicken Spices and cook for 30 to 60 seconds to bloom spices. Remove pan from heat and set aside. Thoroughly combine flour and remaining 2 Tbsp. Fried Chicken Spices in a separate bowl. Remove chicken from marinade. Dredge chicken pieces in flour mixture and place on a wire rack. Do not discard flour mixture. Preheat oven to 200 degrees. In a large Dutch oven on the stovetop, heat 3 to 4 inches of oil (about 2 quarts) to 325 degrees. Dredge each piece of chicken through flour mixture one more time, turning to coat. Carefully place half of the chicken pieces into oil and fry until deep golden brown, about 10 to 12 min. Place cooked chicken pieces on a clean wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat with remaining chicken. Meanwhile, stir and reheat bloomed spices over low heat. Brush cooked chicken on all sides with the spiced oil just before serving.