1 cup fresh lemon juice (from 6 lemons) 1 ½ cups Louisiana-style hot sauce (such as Frank’s Red Hot or Crystal), divided ½ cup garlic powder ½ cup onion powder ½ cup kosher salt ¼ cup ground cumin ¼ cup granulated sugar 6 chicken drumsticks 6 bone-in, skin-on chicken thighs 1 cup whole buttermilk
For the breading:
4 cups all-purpose flour 1 cup fine yellow cornmeal 2 tablespoons baking powder 4 to 6 cups vegetable or corn oil
