Season pork chops with 1 teaspoon salt and 1 teaspoon black pepper.
Pour buttermilk and hot sauce into a 9x13 pan and stir to combine. Submerge seasoned pork chops into buttermilk mixture and set aside. Refrigerate up to 6 hours, or use right away.
In another shallow bowl, stir together flour, cornstarch, 2 teaspoons salt, paprika, 1 teaspoon black pepper, onion powder, and garlic powder.
Working one at a time, remove pork chops from buttermilk mixture. Shake it gently to remove the excess. Place it in the dredging mixture and coat thoroughly. Tap off the excess.
Place the breaded chops into the 350 degree oil. Fry 2 to 3 chops at a time. The meat will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 4 to 5 minutes, per side, until golden brown and pork is cooked through to an internal temperature of 145 degrees F.
Remove from the oil and place on paper towels. Let them rest for 5 minutes before serving.