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In a large bowl, whisk together the dairy free milk, apple cider vinegar, hot sauce, 1 tbsp kosher salt, and 1 tsp black pepper. Let the mixture stand for 2 minutes until it curdles slightly into a dairy-free buttermilk. Add the chicken pieces, turning to coat, then transfer everything to a large zip-top bag or covered container and refrigerate for at least 4 hours or up to overnight.
When ready to cook, set a wire rack over a rimmed baking sheet. In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
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