PEEL AND THINLY SLICE THE SHALLOTS. PEEL AND MINCE THE GARLIC. MIX WITH ALL THE INGREDIENTS UP TO THE FLOUR IN WITH THE BUTTERMILK.
IMMERSE THE CHICKEN PIECES IN THE BUTTERMILK. MARINATE OVERNIGHT.
BLEND THE SEASONINGS PLUS 3 TBSPS OF SALT WITH THE FLOUR IN A PAPER BAG.
REMOVE A FEW PIECES OF CHICKEN AT A TIME FROM THE BUTTERMILK AND SHAKE IN THE PAPER BAG.
ARRANGE ON A WIRE RACK SET IN A RIMMED BAKING SHEET. ALLOW TO SIT FOR AT LEAST 30 MINUTES BEFORE FRYING.
HEAT THE OIL IN A DUTCH OVEN OR DEEP-SIDED FRYING PAN UNTIL IT REACHES A TEMPERATURE OF 350º.
SHAKE THE CHICKEN PIECES A FEW AT A TIME IN THE BAG WITH THE SPICED FLOUR AND IMMERSE IN THE HOT OIL. COVER AND COOK FOR 2 MINUTES. REDUCE THE HEAT TO MEDIUM-LOW AND FRY 4 MORE MINUTES.
UNCOVER. FLIP THE PIECES OVER AND COOK AN ADDITIONAL 6 MINUTES FOR THE THIGHS. THE LEGS WILL TAKE A COUPLE OF MINUTES LESS. THE WINGS AROUND 3 MINUTES.
TEST FOR DONENESS MY INSERTING A SHARP FORK IN THE THICKEST PART OF THE THIGH. IF THE JUICES RUN CLEAR, IT'S DONE.
REMOVE PIECES TO A WIRE RACK SET OVER SEVERAL LAYERS OF PAPER TOWELS IN A BAKING SHEET.
KEEP WARM IN A 200º OVEN OR SERVE AT ROOM TEMPERATURE.
SERVES 8