Place the chicken pieces in a large bowl. Then season it with salt, crushed garlic, hot sauce, and Creole seasoning.

Pour some of the buttermilk over the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag, and refrigerate for at least 4 hours (or overnight).

Whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl.

Remove the marinated chicken from the buttermilk. Then dredge it in the flour mixture, shaking off any excess flour. You could use a Ziploc bag for this process, too.

Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed), followed by the flour mixture - shake off any excess flour. Let the chicken rest for 10-15 minutes while preparing the oil. That will help the coating to stay on better.

Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.

Slowly and carefully place the chicken in the hot oil using a tong. Work in batches, and don't overcrowd the skillet.

Fry the chicken until golden brown, turning once every 10-15 minutes - depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear, or your instant-read thermometer reads 165℉/75℃. You may do a test by piercing the chicken with a fork.

Drain the chicken on paper towels and then transfer them to a wire rack.

Repeat with remaining chicken pieces. Let them cool for at least 10 minutes before serving.