||Place chicken in a non-reactive dish, season well with paprika, peppers and sea salt, add buttermilk, turn to coat, then marinate for at least 15 minutes, bringing chicken to room temperature.
||Meanwhile, preheat oil in a deep-fryer or large deep-sided saucepan to 180C. Combine flours and breadcrumbs in a plastic bag, then drain chicken (discard marinade) and add to bag. Shake well to coat, stand for 5 minutes, then remove from bag, pressing in excess crumbs.
||Deep-fry chicken in small batches to regulate the temperature of the oil until chicken is golden and cooked through (8-10 minutes for drumsticks, 10-12 minutes for thighs). Drain on absorbent paper, season with sea salt and serve with lime/lemon.