In a large bowl mix the buttermilk and sriracha until combined.

Optional: cut chicken breasts into strips (‘fingers’) for faster cooking and more surface area.

Add the chicken pieces to the buttermilk mixture, cover and refrigerate at least 4 hours or overnight for best results.

In a separate bowl combine salt, paprika, white pepper, black pepper, garlic powder, onion powder, basil, thyme, oregano, celery salt, ground ginger and mustard powder; stir to blend.

Add the flour to the spice mixture and mix well. Reserve about 2/3 of this seasoned flour and put it into a large zip-top bag.

Remove chicken from the buttermilk, reserving the buttermilk. Add the eggs to the reserved buttermilk and whisk until combined.

Dredge each piece of chicken in the remaining flour mixture, then dunk it into the buttermilk-egg mixture, shaking off excess liquid.

Place the wet chicken piece into the zip-top bag with the reserved flour (work in batches), seal and shake to fully coat the chicken.

Remove coated pieces from the bag and arrange on a wire rack. Let them rest on the rack until the wet and dry coating merge and form a pasty layer—this helps the crust adhere.

Heat oil in a heavy skillet or Dutch oven to about 350°F (enough oil to come half-way up the sides of the chicken pieces).

Fry the chicken in batches, turning every few minutes so it browns evenly. Cook until internal temperature reaches about 165°F for thighs and 185°F for whole breasts.

Transfer cooked chicken to a wire rack (NOT paper towels) to drain and keep crisp. Serve hot.