Pour buttermilk in one large bowl. In a second large bowl, mix together flour and seasonings.
One piece at a time, dust the chicken with flour, then dip in buttermilk. Dredge the chicken in the flour mixture, making sure it’s thoroughly coated. Place the coated chicken on a cookie sheet or tray, and cover with wax paper, allowing it to rest until the flour coating is pasty (~20-40 minutes).
While chicken is resting, preheat oil, in either a heavy pan on the stove or a deep-fryer, to 375 degrees F. Remove skin from chicken if desired.
Fry chicken in batches for 7-8 minutes on each side until golden brown, and a thermometer inserted into chicken reads between 165-175 degrees F.
Remove and drain the chicken on paper towels.
Once you have coated the chicken, allow time for it to sit. This will result in the crispiest bite.
Fry the chicken in batches. If you add too many chicken pieces, the temperature of the oil can drop so it won't be as crispy.
Drain the chicken on paper towel before serving so that it's not super greasy.