• In a large bowl, whisk together buttermilk, egg, hot sauce, onion powder, oregano, garlic powder, smoked paprika, white pepper, cayenne pepper, Cajun seasoning, bouillon powder, and black pepper.
• Submerge the chicken thighs and drumsticks in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
• In a separate bowl, whisk together flour, cornstarch, corn flour, Cajun seasoning, smoked paprika, black pepper, and salt.
• Remove the chicken from the marinade, letting excess drip off.
• Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick coating.
• Dip the coated chicken back into the buttermilk marinade, then dredge again in the flour mixture for an extra-crispy crust.
• Place the coated chicken on a wire rack and let it rest for 10-15 minutes before frying.

Deep Fryer Method

• Preheat the deep fryer to 350°F (175°C) and fill with peanut oil or lard according to the fryer’s capacity.
• Carefully place 2-3 pieces of chicken into the fryer at a time (do not overcrowd).
• Fry drumsticks for 12-14 minutes and thighs for 14-16 minutes, flipping halfway through if needed, until the crust is golden brown and the internal temperature reaches 175°F (80°C) for juicy, tender meat.
• Use tongs to remove the chicken and place it on a wire rack to drain excess oil.

Cast Iron Skillet Method

• Heat 1½ to 2 inches of oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (175°C).
• Carefully place 3-4 pieces of chicken in the skillet, skin-side down.
• Fry drumsticks for 6-7 minutes per side and thighs for 7-8 minutes per side, flipping once, until the crust is deep golden brown and the internal temperature reaches 175°F (80°C).
• Transfer the chicken to a wire rack to drain.
• Garnish with chopped green onions for extra flavor.