Combine buttermilk, salt, pepper, paprika, and tabasco sauce in a large bowl. Add the chicken pieces, turning to coat. Place in the fridge and soak for up to 24 hours. My preference is at least 1-4 hours, although you can move on to the next step right away if pressed for time.
Combine flour, cornstarch, and all of the herbs and spices in a large, zip tight bag. Remove a few pieces of chicken from the buttermilk mixture at a time and transfer to the bag with the seasoned flour. Seal and toss to coat well, then transfer the chicken to a baking sheet. Repeat with the remaining chicken.
Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency.
Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil. Heat until it reaches 350 degrees F. Have tongs, deep-fry thermometer, digital meat thermometer, and baking sheet lined with a wire baking rack handy before beginning the frying process.
Carefully add 3-4 chicken pieces to the hot oil and cook on both sides, rotating every few minutes and adjusting the heat to maintain 325 to 350 degrees F for 15-30 minutes until cooked through to 165 degrees F when tested with an instant read digital meat thermometer for breasts and 175 degrees F for legs and thighs.
When done, transfer the fried chicken pieces to a wire rack to drain. Keep warm in a 275 degree F oven while cooking the remaining chicken pieces.
Leftover chicken is excellent served cold the next day.