Marinate the Chicken Place the chicken pieces in a large bowl. Pour in the buttermilk and let them soak for at least 4 hours or overnight in the refrigerator.
Prepare the Spice Mix In a separate large bowl, combine all the herbs, spices, and flour. Mix thoroughly to create your seasoned dredge.
Dip and Dredge Beat one egg into the remaining buttermilk. Dip each piece of marinated chicken into the mixture, then dredge it in the seasoned flour until fully coated.
Let It Rest Place the coated chicken on a wire rack. Let it sit at room temperature for 20 minutes to allow the coating to set.
Heat the Oil In a deep fryer or heavy-bottomed pot, heat oil to 340°F (170°C). Use a thermometer to monitor temperature.
Fry the Chicken Carefully place 2–3 pieces into the hot oil at a time. Fry each piece for 15–18 minutes, turning once, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve Remove chicken and drain on a clean wire rack or paper towels. Let it rest a few minutes before serving.
