The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
Place the chicken breasts in a zippered bag. Use the side of a meat tenderizer to pound the chicken breasts to 1/2" thickness throughout so they cook evenly.
To Soak the Chicken
Plan for at least 8 hours of marinating the chicken.
Place the chicken in a glass bowl and pour enough buttermilk over them to just cover them. We used about 2-3 cups of buttermilk.
Cover the bowl with plastic wrap and place it in the fridge for at least 8 hours up to 24 hours.
For the Flour Coating
In a bowl, mix together the flour, cornstarch and spices. Mix well.
Coat the Chicken
Pour 1 cup of buttermilk into a bowl.
Take a piece of chicken from the buttermilk soak and allow it to drip for a few seconds.
Place the chicken in the flour mixture and turn to coat.
Dip the chicken in the bowl of buttermilk.
Coat one last time with flour.
Place the chicken on a plate to rest. The chicken should rest for 20 minutes before frying.
Fry the Chicken
Heat 1/4 cup oil over medium heat.
When the oil is hot, place the chicken in the frying pan and allow it to cook for 6 minutes.
Turn the chicken to cook on the other side and cook until the chicken is no longer pink inside, about another 4-6 minutes (depending on thickness). When the internal temperature of the chicken reaches 165 degrees Fahrenheit, the chicken is done.
Remove the chicken to a plate lined with paper towels so excess grease can drip off. Allow the chicken to sit for 5 minutes before serving because it will be very hot inside!
The calories shown are based on the recipe making 6 pieces of chicken, with 1 serving being 1 piece of chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.