In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap.
Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.
Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well.
Pour all the dry ingredients into a large, zip-top bag.
Line a large rimmed baking sheet with parchment paper and set it aside.
Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully.
Remove the chicken from the dry ingredients and place on the prepared baking sheet.
Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.
While the chicken is sitting, prepare the frying oil by placing about 3-inches of frying oil in a large, heavy-bottom pot, Dutch oven, or deep fryer.
Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F.
Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal.
Fry until golden brown all over, about 7 minutes on each side.
Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more).
Place the chicken on a wire rack placed over paper towels to drain and cool before serving.
Equipment
Electric deep fryer or deep fry thermometer and large stock pot
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