Fried chicken two different ways

For 1 chicken.

Michelle Bernstein's marinade:  

3 cups of butter milk or 2 cups of milk +1 cup of yogurt
2 tablespoons thyme

1 tablespoon tarragon 

6 cloves of garlic 

2 shallots 

1 Tablespoon fennel seed

1 Tablespoon mustard seed

1/2 teaspoon ground black pepper 

Add all ingredients to a blender and purée until smooth.

Lefty's cajun marinade:  

3 cups of buttermilk or 2 cups of milk +1 cup of yogurt

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons thyme

2 teaspoons oregano

1 teaspoon black pepper

1 teaspoon cayenne

Mix together 

Directions:

•  Place chicken in a Ziplock bag with marinade and
  refrigerate overnight.  1 tablespoon of kosher salt mixed with 3/4 cup of flour for dredging
• Heat oil to 350, dredge in flour, and fry until done.