Preheat a deep large pot such as a Dutch oven with at least 2 inches of oil, preferably 3 inches, to 375ºF. You can also use a deep fryer, without the basket. (Battered chicken tends to stick to baskets.) Cover the surrounding area with paper towels or towels, avoiding the hot burner. (The buttermilk, any liquid for that matter, in hot oil causes the oil to spatter as the liquid boils out.)
In yet another shallow bowl, combine the remaining 1/2 cup of rice flour and KFC chicken seasoning. Scatter the remaining 2 tablespoons of buttermilk in the seasoned flour and using your hand knead it into the flour. Try to put back as much as the stuck on mixture from fingers back in the bowl.
Take the chicken pieces that you've dredged in flour and coat them in the buttermilk.
Then, dredge them in the seasoned flour-buttermilk mixture, patting in the pieces of buttermilk/dough to adhere to the chicken.
Add the leftover flour that you seasoned with salt and pepper in this bowl and stir to combine. Place this bowl to the right of the buttermilk.
Fry 7 - 9 minutes and until golden brown. (Frying 7 minutes was the least amount of time for my fryer. You want to be sure that the chicken is no longer pink inside. If you fry them for 10 minutes (as pictured in the "crunchy" photo), the chicken will be super crunchy and dark (the way my husband likes it), but on the drier side, but not by much. Most people like moist chicken. So, I would say, fry no longer than 9 minutes. It is difficult to keep the oil at one temperature. As you add chicken pieces, the temperature drops. That's why I suggest 375ºF and not 350ºF.)
*For non-spicy dressing, use a larger amount of ketchup, to taste, to replace the chipotle sauce.