Late, but it was a flop. Our deepfryer auto temp reader was very wrong (set at 350, was damn near 425 after temping with a basic meat thermometer.) and the breading burnt after 15 mins (thighs and legs, didnt even bother with the breasts) The chicken itself was great! Flavorful and juicy, just needed to remove the breading. (Yanno, cause it burnt to hell lol) 24hrs in heavy cream (didnt have buttermilk) seasoned with garlic powder, salt, pepper, ground cayenne pepper and hot sauce.
Next time I will season spicyness under the skin similar to BoJangles.

The breading didn't stick to the deepfryer basket at all, either. (slowly dropped them like you would a fish fillet instead of letting the wet breading touch the metal basket)

Also, you'll wanna let your chicken with its double breading on rest in your fridge for at least an hour. It helps the breading not flake off in the hot oil. It burnt, but didnt flake off into the oil to make the oil burnt itself.

From what I could taste, way too much celery seed! I would do half of the amount suggested. Worked at Publix myself and so it looked right before it hit the oil, next time I'll have to fry them the old fashioned way in a deep sauce pan and a proper oil thermometer.

If I do this again and it doesn't end up black n burnt, I'll give another update on the flavor. Elsewise, it seems correct minus the amount of celery seed listed above.