Pour buttermilk to a bowl. If you do not have it, add ½ yogurt to a bowl and pour 1 cup water. Whisk it well with ¼ tsp salt.
Immerse the cleaned chicken into the buttermilk. Cover and refrigerate overnight or at least for 4 hours. This makes the chicken turn tender and soft.
How to make crispy fried chicken
When you are ready to fry the chicken, break an egg and separate the egg white to a bowl.
To another wide bowl add bread crumbs. Set aside.
Drain buttermilk from the chicken completely. Add all the seasoning and rub well for 2 to 3 mins. Then sprinkle corn starch and mix it.
Pour the egg white and 3 to 4 tablespoons buttermilk. Mix well. Chicken has to be moist at this stage so it can hold the bread crumbs at the next stage.
Pick up each chicken piece and roll it in the bread crumbs. Press down the bread crumbs to stick to the chicken well.
Place it on the wired rack. Repeat the same with all the chicken pieces. Rest for at least 10 mins before you fry.
Pour oil to a heavy bottom pan. Heat it on a medium flame.
Check if the oil is hot enough. Drop a small portion of the wet mixture to the hot oil. If it rises without browning then the temperature is right. If you have thermometer you can check. It has to be 350 F or 175 C.
Gently shake off the excess crumbs from the chicken if any. Gently slide the chicken one after the other to hot oil. You can fry about 2 to 3 pieces in one batch.
Fry them on a medium heat till golden & crisp. If the flame is too high, it gets browned without getting cooked inside. Keep stirring or rotate the pieces after every few minutes.
When golden and crisp remove the chicken to a wired rack.
Serve fried chicken hot with ketchup or your favorite dip.