Place cut up chicken in a bowl. Mix buttermilk and hot sauce and pour over chicken so it is just covered. Cover and refrigerate until ready to use.
In one medium bowl, mix together 3 cups of flour, seasoned salt, 1 T. black pepper and paprika.
In a separate bowl, stir together 1 1/3 cups flour, Cajun seasoning, egg yolks and beer. Mix well. Add milk to thin batter to desired consistency (I like a relatively thin batter).
Take chicken out of buttermilk one piece at a time, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Lay chicken on parchment paper lined pan until ready to use.
Fill heavy bottomed pan with oil about 1/2 way full. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Check temperature with a candy thermometer.
Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned, turning once during cooking. Large breasts will need a couple of extra minutes. Remove and drain on paper towels then place chicken in a warm oven to keep hot while the rest is cooking.