Add buttermilk to a bowl for dredging.
Place the flour and Argo® Corn Starch in a separate bowl or in a shallow flat container. Season with salt and pepper and spices.
Set up wire rack placed over a rimmed baking sheet. Set aside.
After marinating, dry chicken pieces with paper towel.
Dredge chicken in flour and shake off excess. Dip in buttermilk and place on prepared wired rack, while you dredge the rest, to drain off excess.
Dredge chicken again in flour. Place back on wire rack.
Heat about 3 inches of oil in cast iron skillet to 375°F.
Add chicken pieces, slowly so that oil does not drop in temperature severely.
Fry chicken until golden brown on first side and then flip and do second side. It should take 10-15 minutes per side, depending on the size of your pieces.
Remove from hot oil with slotted spoon.
Measure internal temperature with meat thermometer placed in the thickest part of the chicken. Breasts should be cooked to 165°F and legs and thighs should register 175-180°F.
Keep warm on a clean rack placed over a rimmed baking sheet, in oven, set at 250°F, while frying the rest. Serve hot with Comeback sauce, if desired.