When the chicken is almost ready, start heating up the oil.
Place a saucepan over medium-high heat and add 2 inches (5cm) of oil. Heat the oil to 350˚F (177˚C).
Prepare the breading by combining the flour, cornstarch, salt, pepper, paprika, onion powder, garlic powder and oregano in a medium bowl. Mix thoroughly.
In another medium bowl, add buttermilk.
Remove the cooked chicken pieces from the zip-lock bag, pat dry thoroughly with paper towels.
Add each piece to the flour mixture, shake to remove excess, and then dip into the buttermilk, shake off the excess liquid, and add to the flour mixture again. Coat thoroughly and tap off the excess (It’s best to work with one piece at a time).
Use kitchen tongs to gently lower the breaded chicken into the oil. Fry 3-4 pieces at a time so you won’t crowd the pan. You’ll notice that the temperature will drop slightly, so adjust the heat so that the temperature will stay between 300-350˚F.
Fry each piece for 3-4 minutes or until golden crispy (Since the inside is already fully cooked, you’ll just need to fry the coating).
Remove the fried chicken to a cooling rack. Let them rest for 10 minutes before serving.