1: A day ahead, mix all the ingredients for the brine together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sea salt and sugar. Pour into a large non-metallic bowl and leave to cool completely. When the brine has cooled, add the chicken pieces. Cover the bowl with clingfilm and leave it in the fridge for 8 hours
2: After 8 hours, remove the chicken from the brine and pat dry. Place the chicken into a large plastic container, pour over the buttermilk and use your hands to make sure each piece is well coated. Cover the container and place it in the fridge for 12 hours
3: Just before you are ready to cook, mix the flour, cornflour and all the herbs and spices together in a small roasting tray.
4: Remove the chicken from the buttermilk and scrape off as much of the buttermilk as possible
5: One by one, roll each chicken piece in the herb and spice mix, shaking off the excess. Leave to one side and preheat an oven to low.
6: Heat about 1cm vegetable oil in a frying pan over a medium-low heat. Add only 2 or 3 pieces of chicken at a time and fry for 6–7 minutes on each side until the juices run clear when you pierce the pieces and they are lightly coloured.
7: As each batch is cooked, remove it from the pan, drain well on kitchen paper and keep warm in the oven until all the chicken is fried. Add more oil to the pan as needed.
8: After all the chicken has been fried, put it in the oven on a high heat for 15 minutes, until the coating is crispy and browned. Serve immediately in a basket with coleslaw on the side.