In a large shallow dish, whisk buttermilk and hot sauce. Add pork chops; turn to coat. Cover and refrigerate at least 1 hour or overnight
Drain and discard buttermilk mixture. Combine coating ingredients in another shallow dish. Add pork chops, 1 at a time, and turn to coat. Place chops on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
In a Dutch oven or deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry pork in batches, uncovered, turning occasionally, until coating is dark golden brown and thermometer reads 145°, 5-6 minutes per side. Drain on paper towels.
