Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
Put flour and cornmeal in shallow dish or large, ziplock-type bag.
Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.