Heat oil in a dutch oven to 350 degrees F (177 degrees C)
Soak chicken in the egg and buttermilk mixture for five to ten minutes.
In a medium sized bowl, beat the eggs well then add buttermilk to the bowl. In a separate large bowl, whisk together flour, cornstarch, breadcrumbs, and all seasonings and spices until well combined.
Dredge chicken pieces in flour mixture, then let rest on a plate to set for 3 minutes. Drop 8-10 pieces of chicken into hot oil for 1 to 2 minutes, then pull from oil to rest on a paper towel lined plate. Repeat with another batch, then put previous batch in oil to cook through, about 3 minutes, until the chicken is a deep golden brown. Then place on a wire rack over clean paper towels to cool.
Repeat double fry method until all chicken is done and cooled on the wire rack. Serve with dipping sauces.