Make the Saline solution: Join 8 cups cold water with lemon juice, 1/2 cup hot sauce, garlic powder, onion powder, salt, cumin, and sugar in an enormous bowl. Mix until salt and sugar are disintegrated. Put chicken in a huge plastic stockpiling pack or a glass holder and cover with brackish water. Refrigerate for 12 hours.

 

Eliminate chicken from saline solution and put it in another spotless plastic stockpiling pack or holder. Cover with buttermilk and staying 1 cup hot sauce. Refrigerate for 2 to 6 hours.

 

Make the Breading: Consolidate flour, cornmeal, and baking powder in a baking dish. Eliminate chicken from buttermilk and set on a wire rack to let overabundance dribble off. Dig chicken in dry blend.

 

Fill a profound fryer or sauté skillet with oil and intensity to 350°F. Layer paper towels on a rack or baking sheet.

 

Cautiously add chicken to oil, cooking in clusters if necessary to try not to swarm the fryer. (You ought to have the option to fit around 4 pieces all at once without decreasing the temperature.) Broil chicken until cooked through and firm, or until a meat thermometer embedded in thickest part enrolls 165°F, 10 to 12 minutes. In the event that oil temperature decreases beneath 325°F, increment intensity or sear less pieces all at once.

 

Eliminate chicken from oil and set on paper towels to dry. Serve hot.