In a medium bowl, combine paprika, salt, cayenne pepper, black pepper, garlic powder, onion powder, dried parsley, and basil. Whisk until blended. Toss the chicken with 1 tablespoon of this seasoning.

In a separate bowl, whisk together buttermilk and eggs until smooth. Pour this mixture over the seasoned chicken and cover. Refrigerate for at least 4 hours, or overnight.

Let the chicken rest at room temperature for 30 minutes. Mix the remaining seasoning with flour and cornstarch. Heat oil in a deep skillet until it reaches 350°F.

Dredge each piece of chicken in the flour mixture, shaking off excess. Fry in hot oil for 10-15 minutes, turning until golden and reached 165°F.

Transfer fried chicken to a wire rack to drain. Allow to rest before serving with your favorite sides.