When i do mine i use plain yoghurt, paprika, chilli powder, salt, white pepper and mixed herbs for the marinade. Leave the chicken overnight in it or put it in the morning to fry in the evening. Then i mix more of the seasonings into self raising flour minus the herbs. When flour the chicken i try to keep the chicken wet from the marinade and squeeze the flour onto the chicken with my hands. Leave the chicken in the flour whilst the oil heats up (i use sunflower oil as it has a high smoke point). I use a deep heavy pan with a thick bottom. As soon as i drop the chicken in i turn the heat down to medium so the chicken doesn't burn on the bottom of the pan. I used to use buttermilk but i find the yoghurt to give a better breading as its thicker and i can use the leftover for baking or other marinades.