Remove the chicken from the bucket. Rinse out the bucket. Return the chicken to the bucket. Cover with buttermilk. Let soak 4 hours.
Mix the flour, Cattleman’s Grill California Tri-tip Seasoning, lemon pepper,celery seed and salt in a bowl. Remove a piece of chicken from the buttermilk. Place directly into the flour dredge mixture. Shake off the excess flour. Place on a wire cooling rack over a sheet pan. Repeat with the remaining pieces. Let rest about 20 minutes.
While the chicken rests, fill a Lodge Logic 7 quart dutch oven half full with vegetable/canola oil. Preheat the oil over a side burner to 325ºF.
Fry the chicken pieces in batches in the oil, maintaining the oil temperature at about 300ºF. Don’t overcrowd the dutch oven. When the outside is golden brown and the internal temperature reaches 165ºF, remove the chicken from the oil and place on a clean wire cooling rack over a sheet pan.