Start by combining the vinegar or lemon juice and milk. Set it aside for 5-10 minutes while you cut the chicken into bite sized pieces.
Next, add salt and the egg to the "buttermilk" whisk to combine and pour in the cubed chicken. At this point, your going to want the chicken to marinate in this mixture in the fridge for at least 1 hour and up to 24.
When the chicken has marinated for at least an hour, mix the flour, cornstarch, and spices in a bowl.
Remove 3 tablespoon of the marinade and drizzle it into the flour mixture. Use your fingers and rub the mixture together to create small lumps.
Heat a heavy bottomed pot or skillet over medium-high heat.
With one hand, remove a few pieces of chicken from the marinade. Scatter it into the bowl with the flour mixture. Use a spoon to coat the chicken pieces to coat.
Using your other hand, remove the chicken from the flour mixture and shake off any excess flour. Transfer the pieces to a parchment lined baking sheet. Repeat with the remaining chicken.
Just before frying, gently toss the chicken in any remaining flour that's on the baking sheet.
Pick up the chicken with a frying spider and carefully transfer to the heated oil. Fry for 2.5-3 minutes until golden.
Use the spider to remove the chicken from the oil and transfer to a cooling rack or paper towel lined plate. Repeat until all the chicken is fried.
