First, in a bowl take the buttermilk, green/red chili sauce, salt, and pepper and mix all of it well.

To this mix, add in the chicken and coat them well. Cover the bowl and refrigerate it for around 4-5 hours (overnight will be best).

Now, before frying the chicken, put oil in a kadhai r skillet. The oil should be sufficient to deep fry the chicken.

Let the oil heat until you see light smoking.

While the oil is getting heated, prepare the breading for the chicken.

Combine the flour, cornstarch, onion powder, garlic powder, red chili powder, pepper, basil, oregano, salt, and white pepper (optional) in a shallow dish.

To the dry mix, put one marinated chicken piece and coat it well. Gently shake off the excess mix. Repeat the process for all the pieces of chicken.

Now, in the already hot oil, place the breaded chicken carefully. Do not fry them all together and maintain a gap of a few seconds before placing the next.

Fry each piece for around 10-15 minutes. Keep the flame medium so that the outer coating does not burn. Fry them until golden brown.

Make sure to turn the pieces halfway through to cook them evenly.

Remove the fried chicken pieces from the oil and place them on a paper towel to absorb the excess oil. Keep them for around 5-10 minutes before serving.

While the chicken pieces are resting, make a garnishing spice mix.

For that in a bowl take some Aamchur powder, garlic powder, onion powder, dried, dried oregano, pepper, and salt to taste.

Mix the spices well and then toss in the chicken.

Coat them well in the spices.