Mix the poultry seasoning, salt, and pepper in a small bowl.

Rub the seasoning mixture all over each piece of chicken.

Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.

Heat the oil over medium heat or until it reaches 350 degrees F.

While you’re waiting for the oil to heat up, place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.

Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.

Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.

Whisk together the buttermilk and egg in another medium-sized bowl, and set that mixture aside.

In a third bag or bowl, mix the remaining flour and the optional cornstarch and set this mixture aside.

The chicken will go through a 3-step process from here.

First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.

Second, shake off the excess flour and dip the chicken into the buttermilk mixture.

Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it’s very well coated.

Place the coated chicken into the pre-heated oil, skin-side down, and be careful not to overcrowd the chicken in the oil. You can fry a second batch, if need be, to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.

Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.

As the chicken batter turns golden brown. Then remove it from the hot oil, and allow it to drain in a closed container (to keep the fried chicken warm) with a paper towel under the chicken.