In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour but no more than 24 hours.
Preheat the oven to 400°F. In a large zip-top bag, combine the breadcrumbs, parmesan, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt. Seal the bag and shake to combine the ingredients.
Remove the chicken from the buttermilk, let excess drip off, and transfer directly to the bag with the breadcrumb mixture. Shake the bag to evenly coat the chicken in the breadcrumbs. Remove the chicken from the bag and lay flat on a nonstick baking sheet.
Place in the oven and bake for 30 minutes, or until cooked through about 20 minutes. Slice the chicken, arrange on plates, and serve (with lemon wedges if using).