Buttermilk Fried Chicken with Seasonings

Mmmmm this is very, very good fried chicken...I have to give it 9.5 out of 10, because it's not as good as my favorite recipe for fried chicken, but far less work and time involved and is pretty close.  Love the awesome crispiness of this one in particular.  I doubled the amount of the original recipe's buttermilk marinade part because I had twice as much chicken as the recipe calls for.  However, the flour mixture part as written/single was enough to cover the doubled chicken amount, thus my recipe amounts below reflect these modifications.  Enjoy!

Link to original recipe:
https://tasty.co/recipe/american-buttermilk-fried-chicken

Ingredients:

12 chicken drumsticks--I used Perdue brand that I got at Target (noting this for myself, as these were very good quality and just the right size, not giant mutant chicken sized like most others)

Buttermilk marinade:

4 tsp. Kosher salt
2 tsp. coarse ground pepper
2 tsp. dried oregano
2 tsp. paprika
2 tsp. white pepper
2 tsp. garlic powder
4 c. buttermilk

Flour mixture:

2 c. all-purpose flour
1 tsp. Kosher salt
1 tsp. coarse ground pepper
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. cayenne pepper

oil for frying (I used Canola)

Instructions:

1. In a large bowl, combine all ingredients for buttermilk marinade, then add chicken, making sure all pieces are as covered as possible in the marinade.  Cover bowl with lid or plastic wrap and place in fridge for around 1 hour (or longer--I went overnight the most recent time making this and it was great, too!)

2.  Combine all ingredients of the flour mixture in a medium to large bowl or dish with sides.

3.  Pour 2 1/2 to 3" of oil into Fry Daddy (or large, heavy skillet) and heat to 350°F.

4.  Dredge each chicken piece in flour mixture to cover completely, then place in fryer.  If using Fry Daddy, 3 drumsticks is optimal amount to fry as batch.

5. Fry for 15-20 minutes, then let rest/drain on wire rack or paper towels for 10-15 minutes before eating.  Enjoy!