Marinade and Spice Rub: In a large bowl, whisk together salt, paprika, onion powder, garlic powder, chili powder, black pepper, oregano, basil, and cayenne pepper. Remove about 1 1/2 tablespoons of this spice rub and combine it with 2 cups buttermilk and 2 bay leaves. Add the chicken pieces, ensuring an even coating. Cover and refrigerate for at least 3 hours (or overnight for best flavor).

Set Up the Dredging Station: In one bowl, whisk together 2 eggs, 1 cup buttermilk, and 1/4 cup hot sauce to create the wet mixture. In a separate bowl, combine 3 1/2 cups all-purpose flour, 1 tablespoon baking powder, and the reserved spice rub.

Dredge the Chicken: Remove each piece from the marinade, allowing excess to drip off. Dip the chicken into the wet mixture followed by a thorough coating in the seasoned flour. For extra crispiness, double-dip the chicken by repeating the wet and flour coating process.

Fry the Chicken: Heat vegetable oil in a large, heavy pot or deep fryer to 325°F. Fry the chicken in batches until golden brown and cooked through, about 15-20 minutes, turning occasionally.

Prepare the Spicy Coating: In a small bowl, whisk together 3/4 cup vegetable oil, 2 tablespoons hot sauce, 2 tablespoons melted butter, 1 tablespoon ground cayenne pepper, 2 tablespoons brown sugar, and 1/2 teaspoon smoked paprika.

Finish and Serve: While the chicken is still warm and draining on paper towels, generously brush or drizzle the spicy coating over the pieces. Serve immediately with sides like white bread, pickles, coleslaw, or potato salad to balance the heat.