Soak the chicken in the refrigerator in a bath of buttermilk and hot sauce. Enough buttermilk to completely coat the chicken. At least 4 hours, up to overnight.
Mix (in a gallon sized baggie works nicely) 1 cup flour with 1 tsp of seasoned salt (and pepper if you'd like).
Pull chicken pieces out of bath, allowing excess liquid to drip off a little. Shake each piece separately in the flour mixture and place on a drying rack to rest. Allow to rest at least 15 minutes, and up to 30. Reserve the buttermilk mixture.
Mix the remaining ingredients together. Dip each piece of chicken into buttermilk and then mush into the flour mixture. If you like a really thick skin, you can double this process, if you do you will need to add a cup more of each flour and corn meal. I don't recommend this for skin on chicken, because it does not allow the skin of the chicken to get crunchy cooked. Place on drying racks and allow to rest another 15 to 30 minutes.
In a skillet or electric frying pan, put enough oil to come up 1/2 each chicken piece. Heat to 360. Place chicken skin side down a piece or two at a time to avoid the temp from dropping too low (that will make your chicken turn out oily). Do not crowd chicken.
Cook until brown and blood starts bubbling out of the top. you can shake the pan a little to make sure they are not sticking. Turn each piece and cook again until brown. At this point you can finish in a 350 oven on a greased (sprayed) cookie sheet. Otherwise cook turning occassionally until juices run clean when tested.