In a large mixing bowl, combine the buttermilk with 1 tablespoon of kosher salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a shallow dish, whisk together the flour, paprika, remaining kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, black pepper, oregano, celery salt, and garlic powder.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, coating thoroughly. Shake off any excess flour and place the chicken on a wire rack to rest for 10 minutes.
In a heavy-bottomed pot or deep fryer, add canola oil until it’s about 3 inches deep. Heat the oil to 350°F (175°C).
Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes per side, or until the chicken is golden brown and cooked through.
Once fried, place the chicken on a wire rack to drain any excess oil. Allow it to cool slightly before serving.
