Start by marinating the meat in your buttermilk, either in strips for chicken tenders or as a whole thigh if you're making burgers. Stick in the fridge until you're ready for it
Pre-heat your oven to 80 degrees C. In a big bowl, mix your flour, salt, pepper, garlic powder, dried mixed herbs, paprika. Into this spoon about 2 tablespoons of your buttermilk mixture, to form something of a batter.
Pop your oil in a heavy-bottomed pan on the hob to heat (there should be 2-3 inches to just about cover the chicken). You don't want it too hot or the batter will cook before the meat: mine's an induction hob and I use setting number 7, so three-quarters of the way to the highest heat.
Remove your chicken from the buttermilk mix and, using your hands, mix in the flour. Push the batter well into the meat, making sure it's covered all over.
Using tongs, pop your chicken in the oil, making sure there's enough room for it to cook comfortably without touching other bits of chicken. You'll probably need to do this in batches.
Cook for 4-5 minutes on each side until golden. Remove from the pan and drain on kitchen roll before popping in your oven to keep warm.
Repeat until you've done the entire batch.
Meanwhile, make your blue cheese sauce by mixing all cheeses, sour cream and lemon juice together. Chop your carrots and celery (this is how they serve it in the states and the veg cuts through the heaviness of the meat and the sauce beautifully.
Alternatively, pop your fried chicken in a toasted brioche bun with iceberg, mayo, pickles and hot sauce: HEAVENLY.