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Put 275 ml buttermilk in a container large enough to hold all the meat, then stir in 2 tsp of salt.
Add the chicken to the buttermilk and stir until all the pieces are well coated. Cover, put in the fridge and leave to marinate for between four and 24 hours.
Combine the flours in a shallow bowl or a large container. Whisk in the seasonings, including the extra quarter-teaspoon of salt, then rub in the remaining 25 ml buttermilk with your fingers.
Shake the excess buttermilk from a piece of chicken and drop it into the flour bowl. Heap flour over the top and press down firmly until the chicken is well coated on all sides.
Put on a rack set over a tray. Repeat with the remaining chicken.
Once the chicken is all coated, put the rack in the fridge and chill for at least 30 minutes.
Take a deep, heavy pan and fill it with 2 cm neutral oil or melted lard. Heat to 190C on a medium-high heat.
Carefully slip half the chicken into the hot oil. Cover and fry for 10 minutes.
Turn over the chicken pieces, turn up the heat slightly and fry, uncovered, until golden and cooked through.
Once the chicken is ready, drain and rest on a rack for at least 10 minutes.