Rinse chicken breasts with water and pat dry with paper towels. Set a wire rack over a large baking sheet and set aside.
In a large bowl, combine buttermilk, egg whites, vodka, salt, paprika, hot sauce and pepper. Whisk in the baking powder and baking soda.
In a separate bowl, combine the flour and cornstarch. Working piece by piece, dredge chicken in flour, then buttermilk mixture, then back in flour. Set each piece on the wire rack.
Fill deep fryer with oil and heat to 350 degrees. Alternately, heat 1 inch of oil in a large, deep pan over medium heat (continue to add more oil as it gets absorbed during the frying process). Deep fry for 7 minutes. Pan fry for 6-8 minutes on each side, until skin is golden and crispy. Drain the chicken on wire rack.