Cut the 2 lb pechugas de pollo sin hueso ni piel cortadas en trozos de 1.5–2 pulgadas into 1.5–2 inch chunks, roughly the size of a large grape. Try to keep them uniform so they cook evenly. Pat dry with paper towels.

In a large Mixing Bowl, whisk together the 1 cup suero de leche, 1 tsp salsa picante como Frank's RedHot, 1 tsp polvo de ajo, 1 tsp polvo de cebolla, 1 tsp sal kosher, and 1 tsp sal kosher. Add the 2 lb pechugas de pollo sin hueso ni piel cortadas en trozos de 1.5–2 pulgadas chunks and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

In a separate large Mixing Bowl, whisk together the 1 ½ cups harina de trigo, ½ cup almidón de maíz, 1 tsp sal kosher, 1 tsp polvo de ajo, 1 tsp polvo de cebolla, 1 tsp pimentón ahumado, 1 tsp salsa picante como Frank's RedHot (if using), ½ tsp polvo de hornear, and 1 tsp sal kosher until well combined.

Remove the 2 lb pechugas de pollo sin hueso ni piel cortadas en trozos de 1.5–2 pulgadas from the buttermilk marinade, letting any excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly so the coating adheres on all sides. Set the coated pieces on a Wire Rack and let them rest for 5 minutes — this helps the coating set and stick during frying.

Pour the 4 cups aceite vegetal, para freír into a large, heavy-bottomed Pot and heat over medium-high heat to 350°F. Use a Meat Thermometer — oil temperature is the single biggest factor in getting crispy, non-greasy wings.

Working in batches of 8–10 pieces (do not crowd the pot), carefully lower the 2 lb pechugas de pollo sin hueso ni piel cortadas en trozos de 1.5–2 pulgadas into the hot oil using Tongs. Fry for 5–7 minutes, turning once or twice, until deep golden brown and cooked through (internal temperature of 165°F). Between batches, let the oil return to 350°F before adding more chicken.

Transfer the fried pieces to a Wire Rack set over a Baking Sheet (not paper towels — a rack keeps the bottoms crispy). Season lightly with a pinch of 1 tsp sal kosher while still hot.

In a small Saucepan over low heat, melt the 1 cup suero de leche. Whisk in the 1 tsp salsa picante como Frank's RedHot, 1 tsp vinagre blanco, 1 tsp polvo de ajo, and 1 tsp sal kosher until smooth and fully combined. Keep warm on the lowest heat setting until ready to use.

Add the fried 2 lb pechugas de pollo sin hueso ni piel cortadas en trozos de 1.5–2 pulgadas pieces to a large clean Mixing Bowl. Pour the warm buffalo sauce over the top and toss gently to coat every piece. Work quickly so the chicken stays crispy. Serve immediately with celery sticks, carrot sticks, and your choice of blue cheese or ranch dressing for dipping.