In a large ziplock bag, pour in the buttermilk, eggs, bourbon, hot sauce, salt, and pepper.  Add the chicken pieces and zip the bag securely.  

Use your hands to massage the marinade into the chicken pieces.  Refrigerate for 4 or more hours.

Preheat the oven to 175 degrees.  Line a baking sheet with aluminum foil and set a wire rack over the baking sheet.  Set aside.

In a large cast-iron skillet or Dutch oven, pour enough peanut oil to reach about 1-inch in depth.  Use a thermometer to heat the oil to 350 degrees.

Meanwhile, in another large zip lock bag, combine the flour, cornstarch, Old Bay Seasoning, poultry seasoning, paprika, onion powder, garlic powder, white pepper, and cayenne pepper. Shake to mix thoroughly.
Use one piece of chicken at a time.  Remove the chicken from the buttermilk marinade.  Shake off any excess liquid.

Add the chicken piece to the bag of coating and shake well.  Press the coating onto the chicken. Tap off excess breading.

Place the chicken on the wire rack over the prepared baking sheet and repeat the process with the remaining chicken.  Allow the chicken to sit for 10 minutes for the breading to ‘adhere’ to the meat.

Fry 3-4 pieces of chicken at a time. Don’t overcrowd the skillet or Dutch oven.

Try to keep the temperature as close to 350 degrees as possible.

Fry each piece of chicken for 12-15 minutes until the chicken turns a beautiful, deep golden brown,  turning each piece halfway through until the internal temperature of the chicken is 165 degrees.

Use a spatula or wire spider to remove the chicken and place on the prepared baking sheet and rack.  Keep warm in the preheated oven while you fry the remainder of the chicken.  Allow the chicken to rest for 10 minutes before serving.