• add all seasonings to a bowl and stir
  
  
• set half of the seasonings aside
• mix the other HALF of the seasoning with the buttermilk in a large bowl big enough to soak the chicken
• wash and pat the chicken dry
• cut the breast pieces in half if you want them to cook without getting dried out
• place it in the bowl of buttermilk cover and refrigerate for a MINIMUM of one hour, 3-4 is better, overnight is amazing!
  

To Cook Chicken:

• mix the flour and corn starch together and then stir the remaining seasonings
• Place a

  heavy-duty deep frying pan over medium heat to medium-high heat on the stove
• pour in enough oil into the skillet to be about an inch deep and put in a thermometer to monitor the temperature
• let it heat while you prep the chicken, keep an eye on the temperature you want the oil to be about 350˚
• drain the chicken and let it sit to drip for a minute
• when the oil is hot roll the biggest bone-on pieces of chicken such as the thighs in the flour mix
• carefully place them in the hot oil
• let them cook 1-2 minutes then roll the smaller pieces in the flour and add them to the pan
• cook for 8-10 minutes on the first side then flip and cook for the same time on the other side
  
• poke the pieces with a fork and see if the juices run clear when they do the chicken is done
• remove to a cooling rack or paper towels and let them drain for 5 minutes before serving