8 pieces chicken
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon celery salt
1 teaspoon white pepper
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
2 eggs
Vegetable oil for frying
Mix buttermilk and eggs
Soak chicken in the mixture for 4 to 12 hours
Mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, thyme, basil, celery salt, white pepper, mustard powder, and cayenne
Remove chicken from marinade
Coat chicken in the flour mixture
Dip back into the marinade
Coat again in the flour mixture
Press coating firmly onto chicken
Let coated chicken rest for 10 to 15 minutes
Heat oil to 350°F
Fry chicken in batches until golden brown
Cook until internal temperature reaches 165°F for breasts and 175°F for thighs and drumsticks
Drain on a wire rack or paper towels
Serve hot