Put the chicken in a bowl, sprinkle it with buttermilk, sprinkle with a generous pinch of salt and mix it well. It’s important to coverwith cling film and let it rest in the fridge overnight, or at least 30 minutes(***). Before cooking, bring it back to room temperature.
Once ready to cook, pour the oil into a heavy-bottomed panor pan, forming a 1.5 cm layer. Heat the oil over medium heat until the oilreaches a temperature of 170 ° C.
Put the all purpose flour on a plate and mix it with the spices and a pinch of salt and pepper. Remove the chicken pieces from the buttermilk, drain the excess liquid and pass them in the flour making sure tocover them well.
Now fry the chicken in a single layer (you may need to do this several times), turning it often, for 25 - 30 minutes, until it is evenlygolden. Place it to dry on kitchen paper and serve it hot.