Put the chicken in the flour dredge and coat thoroughly.
Take the pieces of chicken out of the soak, one by one, and let the extra liquid run off. Put a deep cast-iron pan on the stove and heat 1 1/2" of peanut or canola oil in it over medium heat, until the oil reaches 350☏. Whisk together the flours and seasonings. Place a rack on a baking sheet and place it in the oven. To dredge and fry: Preheat the oven to 350☏.
To make the seasoned flour: Whisk together the flours and seasonings in a large bowl set aside until needed.
Cover and refrigerate for at least 4 hours, or overnight. Remove the skin (it'll save you a significant amount of fat) and submerge in the buttermilk mixture. To marinate the chicken: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces you want to fry.
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