Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.

Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.

Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. 

Place over a medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.

Put the flour on a plate and mix with the spices and a pinch of salt and peper.

Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.

Fry the chicken in a single layer (you might need to do it in batches), turning constantly for 25-30 minutes, until evenly golden. 

Drain on kitchen paper and serve warm.