Pour the buttermilk into a large bowl and add the chicken. Let marinate for one hour in the fridge while you heat the oil and make the dredge.

Whisk together the flour and all of the spices in a shallow bowl or dish.

When the chicken has marinated, prepare a baking sheet with a cooling rack set inside. Carefully remove each piece of chicken from the buttermilk, shaking off any excess. Dredge each piece of chicken in the flour mixture, then place on the baking rack to rest.

Repeat with the rest of the chicken pieces. Let the coated chicken rest while you heat the oil.

Fill a large pot with oil, about 6 inches or so. Turn the stove on and let the oil heat over medium heat for about 20 minutes. Attach a candy thermometer to the side of the pot to monitor the temperature of the oil.

When the oil reaches 350-375F, add two or three pieces of chicken to the pot. The oil should reduce in temperature; turn the stove down if it doesn’t.

Let the chicken fry at about 300F for 10-15 minutes until golden brown. Adjust the stove as you go to maintain an even oil temperature.

Remove the chicken to another cooling rack to drain and cool slightly. Serve immediately or store in the fridge to eat cold. Repeat with the remaining chicken until all of the pieces are fried. Enjoy!