1 cup corn starch
1 1/4 cup buttermilk
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1/8 tsp garlic powder
1/4 tsp Kosher salt
Note 1: It needs some more heat and it needs some of the vinegar flavor from Louisiana hot sauce.
Note 2: Added a pinch or two of sugar to the slurry to test out effect of sugar on the recipe. Not recommended. Added a noticeable and not pleasant sweetness.
Note 3: Corn starch creates a thin crunchy candy-like crust. But it needs the cayenne and paprika to add color.
Update August 2017: A long, 24 hour soak in the slurry will allow the chicken to pick up the seasonings.