1Lightly season the drummettes on both sides by first sprinkling with the Tony Chachere's Seasoned Salt and then with the Mrs. Dash Garlic and Herb Seasoning. As a special note, I wouldn't overdo it with the seasoned salt or the garlic and herb seasoning, a light hand is better than a heavy hand.
2Take two bowls and fill one with 3 to 4 handfuls of flour and then put about 1 cup of buttermilk in the second bowl. Take your seasoned drummettes and dredge in the flour first, then in the buttermilk, and then a second time in the flour. Yes it get's a little messy, but messy in this case is good. Lay aside on a plate. Then lightly sprinkle on both sides with some paprika. Now you can add paprika to the flour initially if you want to or just after you do the second dredging of flour.
3I always use a cast iron skillet for the next part. Put about 1 1/2 cups of vegetable oil in the pan and make sure the oil gets nice and hot. Once it gets hot put in your chicken, but turn down the heat some and just cook your chicken slowly. You don't have to do a lot of turning, let it get nicely brown on both sides, this takes about 20 minutes. While it is cooking you can sprinkle some additional paprika in the pan, and add 2 tablespoons of butter into the oil.
4Set your oven on 325 degrees and let the chicken finish cooking in the oven approximately another 15 to 20 minutes. The main thing is to make sure the internal temperature is at least 165 degrees internally.