In an appropriate vessel combine buttermilk and 2 tsp salt. Place chicken in buttermilk brine for minimum two hours but best overnight. Meanwhile combine flours and steak spice. Using a large pot heat two inches of oil to 350 degrees. Drain chicken piece by piece from brine and press into flour. Shake off excess and place gently in fryer, fry in batches to avoid overcrowding and dropping the temperature of the oil too much. Remove chicken once an internal thermometer registers 165F and sprinkle gently with maldon salt.
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