Soak chicken in buttermilk for at least 2 hours or overnight in the fridge to tenderize and add flavor.
In a bowl, mix flour, cornflour, baking powder, and all the spices.
Remove chicken from buttermilk and let excess drip off. Dredge each piece in the flour mixture, pressing well to coat all sides. Let sit 10 minutes so coating sticks better.
Heat oil in a deep pot or fryer to 175°C (350°F). Fry chicken in batches without overcrowding.
Fry each piece until golden brown and fully cooked (internal temp should reach 75°C or 165°F), about 12–15 minutes depending on the size.
Drain on a rack or paper towel. Serve hot with dip, fries or rice.
