Preparation Steps

• Trim excess fat from the chicken pieces and pat them dry with paper towels.
• Place chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight to tenderize and flavor the meat.
• In a large shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, and white pepper until evenly combined.
• Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to form a thick coating. Place coated pieces on a rack and let rest for 10 minutes to set the crust.
• Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (about 175°C). Use a thermometer to maintain an even temperature while frying.
• Fry the chicken in batches, careful not to crowd the pot. Cook each piece for 10 to 15 minutes, turning occasionally, until the internal temperature reaches 165°F and the crust is golden brown and crisp.
• Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp. Let rest for 5 minutes before serving.
• Serve hot with your favorite sides. Store leftovers in an airtight container and reheat in an oven to preserve crispness.