Add the chicken pieces to the buttermilk, mix well and then cover and place in the fridge. Ideally marinade for 8-12 hours, but if you're short on time a couple of hours will suffice. The longer you leave it, the more tender the chicken.

Add all of the coating ingredients to a large bowl and stir well until fully combined. (I find a great way to do this is to also add it all to a tub, seal with a lid and shake vigorously!)

When the chicken has marinaded, take one piece at a time and roll it in the coating. You want to make sure each individual piece is coated well. Place on a plate, ideally not touching each other.

Pour the oil into a large pan until it is around 5cm deep (this is approx 1 litre of oil in the pan I use). Heat the oil to 160'C (320F) - I highly recommend using a thermometer to do this safely and ensure the oil isn't too hot. Alternatively, if you don't have a thermometer you can drop in a small amount of the flour mixture - if it sizzles and rises to the top, the oil is ready.

When the oil has reached temperature, use a slotted spoon to carefully lower 3-4 pieces of chicken, one-at-a-time, into the oil. They should instantly start sizzling away.

Fry for 3-5 minutes, turning to ensure they fry evenly. Try not to let the pieces of chicken touch - this is why it's important to only do a few pieces at a time. If they start to burn before 3-5 minutes is up, you may need to turn down the oil temperature a little.

Once golden and piping hot, remove the chicken pieces onto a paper towel-lined plate. You can check the temperature of the chicken to ensure it's cooked if you like - it should be more than 75'C (165F). Repeat until all the chicken pieces are cooked. Serve right away while hot.