Rinse and pat the chicken pieces dry. In a large bowl, whisk together the buttermilk, hot sauce, minced garlic, paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight. This tenderizes and seasons the meat.

Prep Dredge

Combine the flour, cornstarch, baking powder, remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, cayenne, onion powder and dried oregano in a wide shallow bowl or rimmed baking sheet. Whisk thoroughly to distribute spices and break up lumps.

Heat Oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 3–4 inches (about 1 liter total). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns slowly, it's ready.

Dredge

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the skin to form a good coating. For extra-crisp double-dip: after first dredge, return to the remaining buttermilk briefly then dredge again in flour.

Fry

Working in batches (do not overcrowd), carefully lower chicken pieces into the hot oil. Maintain oil temperature between 325–350°F (160–175°C). Fry bone-in pieces 12–16 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted near bone registers 165°F (74°C). Adjust time for size: smaller pieces 10–12 minutes, larger up to 18 minutes. Transfer to a wire rack set over a baking sheet to drain—do not use paper directly under chicken or it will steam and lose crispness.

Finish & Rest

Let fried chicken rest 5 minutes on the rack. If using the honey-chile glaze, proceed to toss or brush chicken with glaze while still hot (instructions below).

Honey-Chile Glaze (optional)

In a small saucepan over low heat, combine honey, sambal oelek, soy sauce, lime juice and butter. Stir until the butter melts and the mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat. To glaze, place fried chicken in a large bowl, pour the warm glaze over and gently toss to coat, or brush glaze onto each piece. Serve immediately.

Pickles & Slaw (serve optional)

In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar and salt. Add sliced cabbage and shredded carrot; toss to combine and let sit 10–15 minutes to mellow. Stir in sliced bread-and-butter pickles. Taste and adjust salt/vinegar as desired. Keep chilled until serving.

To Serve

Split buns and lightly butter the cut sides. Toast in a hot skillet or under a broiler until golden, about 1–2 minutes. Assemble sandwiches: place a piece of fried (or glazed) chicken on the bottom bun, top with a scoop of slaw, extra pickles if desired, and fresh cilantro or parsley. Cap with top bun and serve immediately.