Crispy Buttermilk Fried Chicken

Mix buttermilk with 1 tsp salt in a large bowl. Add chicken pieces and marinate for at least 3 hours or overnight in the fridge - the longer the better.

Heat oil to 160°C in a large heavy pot or deep fryer. You want about 5cm depth of oil.

While oil heats, whisk together flour, paprika, onion powder, garlic powder, oregano, basil, white pepper, celery salt, black pepper, dry mustard, ginger, thyme, and remaining 2 tsp salt in a large bowl.

Remove chicken from buttermilk but don't shake off excess - you want it dripping wet. Dredge each piece thoroughly in the seasoned flour, pressing firmly so the coating really sticks and gets into all the crevices.

Fry chicken in batches - don't overcrowd the pot. Cook for 13-18 minutes depending on size, turning once halfway through. You want deep golden brown and internal temperature of 75°C.

Drain on a wire rack set over paper towels. Let rest 5 minutes before serving - this keeps the coating crispy.