Pour the buttermilk in a large bowl.
1¾ cups buttermilk
Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.
1 whole chicken
Combine the flour and seasonings in a shallow dish.
2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, 1 teaspoon garlic powder
In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.
Canola oil
Remove one chicken piece from the buttermilk. Let the excess liquid drip off.
Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
Gently drop the chicken piece into the oil and fry for 8-10 minutes.
Transfer the chicken to a plate or sheet pan lined with paper towel.
Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.