Prepare the Chicken: In a large bowl, whisk together the buttermilk and egg. Submerge the chicken pieces into the buttermilk mixture, ensuring they are fully coated. Let them marinate for at least 30 minutes (or up to 2 hours) in the fridge. This will help tenderize the meat and infuse it with flavor.

Make the Coating: In a separate large bowl, combine all the dry ingredients—flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard, paprika, garlic salt, ginger, white pepper, and Accent seasoning (if using). Whisk everything together until it’s well mixed.

Dredge the Chicken: Once the chicken has marinated, remove each piece from the buttermilk mixture and dredge it in the seasoned flour mixture. Press the flour mixture onto the chicken, ensuring an even coating. Shake off any excess flour.

Heat the Oil: Pour vegetable oil into a deep skillet or fryer, about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of the flour mixture into the oil; if it bubbles and floats to the top, the oil is hot enough.

Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for 10-12 minutes, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).

Drain and Serve: Once the chicken is cooked, remove it from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot with your favorite sides.