In a medium mixing bowl, whisk together sea salt, smoked paprika, onion powder, garlic powder, and cayenne pepper. Add the chicken and rub it all over with the spice mix, working it under the skin into every nook and cranny.
Pour the hot sauce and buttermilk (or dairy-free alternative) over the chicken. Slosh it around until well-coated. Marinate for at least 2 hours, or preferably overnight covered in the fridge.
When ready to fry, pour the canola oil into a large heavy-bottomed skillet, coming at least 1 inch up the sides of the pan (about 2 cups for a large cast iron pan). Heat the oil over medium-high heat until you reach 350 degrees. (If you don’t have a thermometer, simply test the heat by dipping the first piece of chicken in. If it starts sizzling and bubbling wildly, the oil is hot enough.)
Place the gluten-free flour in a shallow bowl. Remove the chicken from the buttermilk, shaking off any excess liquid, or place the chicken in a strainer. Coat the chicken pieces in the flour in batches, shaking off any excess.
Working in batches, cook the chicken in an even layer in the oil until golden brown, turning once, about 12 minutes total. Adjust the heat if the chicken browns too quickly and becomes overly dark within the first 4 minutes. Remove the chicken to a paper towel-lined plate or wire rack to drain and cool for at least ten minutes.
Serve the chicken alongside slaw and/or corn, with some extra hot sauce for dipping.
