Marinate the Chicken: Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results. This marinating process tenderizes the chicken and enhances its flavor.

Mix Dry Ingredients: In a large bowl or shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, baking powder, salt, and black pepper. Stir well to evenly distribute the seasonings.

Combine Ingredients: In a separate bowl, whisk together the vodka, flour, cornstarch, egg whites, and AP Seasoning. The vodka helps create a lighter, crispier batter. Whisk until smooth and well combined.

Heat the Oil: In a large, deep skillet or Dutch oven, heat enough vegetable oil to cover the chicken pieces about halfway (2-3 inches deep) to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature and ensure consistent frying.

Dredge in Flour Mixture: Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure an even coating.

After dredging in flour, dip the chicken pieces into the wet batter, allowing any excess to drip off.

Return the chicken to the flour mixture for a second coating. Gently press the flour mixture onto the chicken to ensure a thick, even crust.

Fry in Batches: Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. This ensures each piece cooks evenly and becomes crispy.

Fry the chicken for about 8-12 minutes per side, depending on the size of the pieces. The internal temperature should reach 165°F (74°C), and the coating should be golden brown and crispy.