Soak the chicken in buttermilk for 2-3 hours in the fridge, turning occasionally.

Set up a breading station:

In one dish, place 1 C of flour, 1/8 C of cornmeal and 1/2 of all the seasonings.

In a second dish, combine the egg and milk and mix well.

In a third dish, place the panko bread crumbs, 1/2 C flour, 1/8 C cornmeal and the other half of the seasonings.

Preheat the oil in a large skillet to 350 degrees F.

Preheat the oven to 400 degrees F.

Drain the buttermilk off of the chicken and discard.

Dip each piece of chicken in the flour mixture, coat evenly and set it aside to rest for 5 minutes.

Dip each piece in the egg mixture and coat.

Dip each piece in the panko mixture and coat.

Starting with the larger pieces of the chicken (thighs and breasts) cook each piece in the hot oil until browned on both sides. Work in batches and do not crowd the pan. Remove and set aside on a baking sheet. Finish frying each piece, ending with the wings and tenders.

While the wings and tenders are cooking in the oil, go ahead and place the larger pieces in the oven to finish cooking. This will draw out some of the oil and ensure that the chicken is done internally. The internal temp should be 165 degrees F. in the thickest part of the largest piece of chicken.

The wings and tenders will be done on the inside after frying in the oil, so it isn't necessary to put them in the oven.