In a large mixing bowl, combine the buttermilk, beaten egg, and a pinch of salt. Add the cut-up chicken pieces, ensuring they are fully submerged. Cover and let marinate in the refrigerator for at least 2 hours, or overnight if possible.
In another large bowl, whisk together the all-purpose flour, ground paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, and ground ginger.
In a deep fryer or heavy pot, pour enough vegetable oil to submerge the chicken pieces (about 3 inches deep). Heat the oil to 350°F (175°C).
Remove the chicken from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. For extra crunch, dip back in the buttermilk and then again in the flour.
Carefully place the coated chicken into the hot oil, frying for about 12-15 minutes, turning occasionally, until golden brown and reaching an internal temperature of 165°F (75°C).
Transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let cool slightly before serving.
