Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are well coated. Let them sit for at least 10 minutes while you prepare the breading, or cover and refrigerate for up to 4 hours for tenderer meat.

In a separate large shallow bowl or baking dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, oregano, basil, and white pepper until the spices are evenly distributed.

Remove a piece of chicken from the buttermilk, letting the excess drip off slightly, then press it firmly into the flour mixture to coat all sides thoroughly. Shake off any loose flour and place the coated chicken on a wire rack; repeat with remaining pieces.

Fill a large, deep skillet or Dutch oven with about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan.

Fry the chicken for 12 to 15 minutes, turning occasionally, until the coating is a deep golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to maintain a steady temperature so the crust doesn't burn before the meat cooks.

Transfer the fried chicken to a clean wire rack set over a baking sheet or paper towels to drain excess oil. Let it rest for 5 minutes before serving hot with mashed potatoes or coleslaw.