Leave a saucepan on medium-high heat filled with 2-inch deep oil to heat till the oil reach 350˚F (177˚C).
Mix thoroughly the flour, cornstarch, salt, pepper, paprika, onion powder, garlic powder, and oregano in a bowl.
In another bowl, add the buttermilk.
When the time is over, remove the chicken pieces from the bag. Dry them well with paper towels.
Now the fun part. Coat each chicken piece in the flour mix well, then transfer it to the buttermilk, then back again to the flour mix. Pat off any excess flour.
After thoroughly coating the chicken pieces. Lower each piece in the oil. Make sure the pan isn’t crowded so that they could cook properly. Maintain the oil temperature between 300-350 ˚F.
When they turn to the beautiful golden brown crispy color. Transfer them to a cooling rack. Leave them to cool for 10 minutes.
Serve and enjoy!