Step 1

Place the chicken in a large bowl and pour in the buttermilk and salt. Mix to cover each piece of chicken really well. Cover with plastic wrap and refrigerate at least 4 hours. Then, take the chicken out of the fridge and let it rest at room temperature about 30 minutes before frying. Reserve the buttermilk.

Step 2

Preheat the oil in a deep fryer, large pot or skillet at 350ºF.

Step 3

Mix all the ingredients for the breading in a shallow pan or baking dish.

Step 4

Dip each piece of chicken in the buttermilk you reserved previously and then cover with the flour mixture, shake off the excess. Repeat this process a second time, dip the chicken once again in the buttermilk and cover it with more flour.

Step 5

Fry the chicken in the preheated oil for a total of 20-25 minutes or until the crust is golden brown and the juices run clear. Make sure to turn it over halfway through the cooking process. Then, let it drain for a few minutes over a wire rack with paper towels underneath before serving.