In a large bowl combine 2 cups buttermilk, sea salt and hot sauce. Stir well. Add chicken pieces to bowl, cover and refrigerate for 1 hour turning wings once in buttermilk. In a separate bowl combine egg, 1/2 cup buttermilk,and flour.
Remove chicken from bowl and dip in batter.
Season chicken with Zatarain, turmeric, white pepper, chicken bouillon and Accent.
Pour cornflakes in separate bowl and dip chicken pieces in cornflakes,making sure to coat them evenly.
In a medium cast iron skillet heat vegetable oil to 350°F Place chicken pieces in hot oil. Fry for about 15- 20 minutes covered, turning once.
Remove chicken from pan, drain on paper towel and serve.