As I'm sure you well know, fried chicken should only be made with dark meat, the downside of which is that it has some connective tissue. Therefore, it should be brined. There are a lot of disagreements in the world about how long to brine, whether to add aromatics when brining, etc. I brine overnight with aromatics, typically onion, garlic, and some herbs. Next day, I switch the chicken from brine to buttermilk. Buttermilk should be inundated with all sorts of goodness. Whatever spices you think will taste good probably will. My secret weapon in this step is turmeric. Chicken is then left to sit and think overnight once again (in refrigerator). Now that you've already bombarded the meat with spice, the flour that you dredge it in needs only salt and pepper (but it might me fun to experiment here, as well). Take the chicken directly out of the buttermilk and dredge it directly in flour; don't let too much drip off. I use cup4cup gluten free flour, which works very well. Lastly, I fry the chicken in canola oil at 315 for 13 minutes. You'll note that this is cooler and longer than most fried chicken. It's on purpose. The temp is important, so you'll want to get yourself a candy thermometer if you don't already have one. The extended time is problematic if you're cooking for a lot of people, and thus need several batches. But no worries; if you put the cooked chicken on wire racks in the oven (set to warm) they stay good for a long enough time. The 48 hours that this takes are worth it. I've so far had 0 people not tell me that it's the best fried chicken they've ever had. My sample size is probably about 20, so not huge, but statistically significant. Probably.