Season the chicken pieces in a bowl to taste. (Salt, pepper etc. the specified quantities are not binding) and stir so that the spices are better distributed and rubbed into the meat. Pour buttermilk over it until everything is covered and let it steep in the refrigerator for at least 6 hours. Depending on the container used, more buttermilk than indicated may be necessary here. Mix the flour with 1 tablespoon of any seasoning you want. I am using the ones given above. The breading shouldn`t taste very strong, just crispy and not that bland. Don`t overdo it with the spices. The taste comes from the chicken. Put the chicken pieces straight from the buttermilk into the flour mixture and cover neatly with the flour mixture. Always prepare as many parts as there are in the deep fryer per deep frying cycle. Let it slide straight from the flour mixture into the 170 degree hot oil and fry for 15-20 minutes depending on the desired tan. Place a wire rack on a baking sheet and set the oven to 80 degrees. Place the chicken pieces on the rack after frying. This will keep them warm and the fat will drip off onto the baking sheet. This goes well with cole slaw and buttermilk biscuits and a cold beer
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