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Whisk together all the marinade ingredients.
Dip the chicken into the marinade to full coat. Cover and refrigerate at least 4 hours, or ideally, overnight. Take out of the refrigerator at least one hour before cooking.
In a medium bowl, combine all the dredge mixture ingredients.
Add 2–3 tablespoons of the buttermilk marinade and mix it into the flour to create little clumps. This will help create an extra crispy crust.
Remove chicken from marinade (don’t wipe it off).
Dredge the chicken through the flour mixture until well coated. Press the flour into the chicken. Let the chicken rest on a wire rack for 10 to 15 minutes.
Pour enough oil into a dutch oven or fryer to deep fry the chicken. Heat the oil to 320°F.
Add the chicken to the oil, in batches, and fry for about 6–8 minutes, or until the internal temperature of the chicken is 160 degrees F.
Remove and rest on a wire rack for about 10 minutes.
Increase the oil temperature to 375 degrees F.
Fry the chicken again for 2–4 minutes, or until deep golden brown. Drain on a wire rack. Serve warm.