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Clean and pat the chicken dry
Cut the chicken into 6-8 pieces, cut the breast in half so it cuts the cook time
Put the buttermilk in a bowl
Add the chicken to bowl with the buttermilk and half of the salt and let it soak for at least 2 hours, 8 hours is better
When you're ready to cook pour cooking oil in a heavy bottom Dutch oven
Heat oil the oil to 350° while you finish prepping the chicken
Drain the chicken and set the chicken on a rack to drip dry
Lay out two bowls
Beat eggs and water in one bowl
Mix the all-purpose flour together with all the spices and herbs in the other bow
When the oil is hot dip a piece of chicken in the flour, then in eggs, then again in the flour
Place carefully in the hot oil
Repeat with 2-3 more pieces of chicken the same way and place them in the hot oil
Cook bone-in chicken pieces for 12-15 minutes, smaller pieces for 12 minutes, larger pieces can take up to 15 minutes
Remove the chicken pieces when they're done and drain on paper towel lined plates
Repeat with the remaining chicken pieces