Cut the chicken into small bite-sized pieces or strips, as desired. Transfer to a bowl or pie pan.
Stir in the buttermilk and hot sauce. Let marinate for 15 minutes, turning every 5 minutes.
Combine the flour, salt, black pepper, chipotle chile powder, oregano and cumin and place into another pie pan.
Heat 2" of oil to 350 F in a deep fryer or Dutch oven.
Working in batches, remove chicken from the buttermilk. Shake off the excess and then coat well in the flour mixture. Return the chicken pieces to the buttermilk and turn to coat. Shake off the excess and again coat in the flour mixture.
Fry 4-5 minutes per side until golden brown, turning once.
Remove to a wire rack or paper towel-lined to cool slightly and drain.