Take a bowl and add in the buttermilk. In case you don't have buttermilk, add in 1/2 tsp yoghurt along with 1 cup of water. Mix it well and add 1/4 tsp of salt.

Clean the chicken to be used and then add it to the buttermilk. Cover the bowl and put it in the refrigerator overnight. If you are short on time, at least refrigerate for four hours. Refrigeration will make the chicken soft.

When you want to cook fried chicken, then take the chicken out of the fridge and keep it aside.

In a separate bowl, add egg white.

In a flat try or wider bowl, add some bread crumbs. Keep them aside.

Drain all the buttermilk from the chicken. In this chicken, add seasonings and rub. Mix well for 2 to 3 minutes. Sprinkle corn starch on the chicken and mix again.

Add 1 egg white and 3 to 4 tbsp buttermilk in a bowl. Mix them in the chicken so it becomes moist enough to stick bread crumbs.

Take each chicken piece and coat in bread crumbs. Repeat the same step to all chicken pieces.

Keep coated chicken pieces aside for 10 min before frying.

Add some oil to the pan and heat it. Keep the flame on the medium level.

When oil is heated enough, test the oil by adding a small amount of wet portion. If the wet piece rises without browning then the oil is hot enough.

You may shake your chicken pieces to shed off the extra crumbs. Now add chicken pieces to oil and fry. In one try, add only two or three pieces.

Keep flame at medium level and fry until they turn golden. Cook pieces from all sides.

After they are cooled and turned crispy. Take them out and put them on serving plates.

Serve them hot with sauces or ketchup.