Place the chicken in a large bowl. Pour the buttermilk on top. Cover it with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours (but you can allow it to marinade overnight if you prefer).

In a large shallow bowl or baking dish whisk together the batter ingredients until well combined.

Fill a deep fryer or large stock pot with vegetable oil enough to come up 3 inches up from the bottom of the pan.  Preheat the oil to approximately 300-325 degrees F.

While the chicken is preheating, remove the chicken pieces from the buttermilk mixture and allow the excess buttermilk to drip off from the chicken.

Coat the chicken in the flour mixture and make sure that the chicken is well coated with the mixture.

Let the chicken sit for a few minutes with the coating on until it starts to look pasty.

Carefully place the coated chicken in the oil. Add 3-4 pieces of chicken at a time in the oil based on the size of your pan.  Be careful not to overcrowd the pan.

Cook for 12-15 minutes, flipping every 2-3 minutes, until the chicken reaches an internal temperature of 165 degrees F.

Once the chicken is cooked through, remove from the oil and place a plate lined with a paper towel to soak up the excess oil. Top immediately with the flaked salt.

Continue this process until all the chicken is fried and then it’s ready to serve and enjoy!