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1
Soak the chicken in the refrigerator in a bath of buttermilk, hot sauce 1 tsp seasoning sale and pepper.
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2
Enough buttermilk to completely coat the chicken.
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3
At least 4 hours, up to overnight.
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4
mix (in a gallon sized baggie works nicely) 1 cup flour with remaining spices.and pepper if you'd like.
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5
pull chicken pieces out of bath, allowing excess liquid to drip off a little.
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6
Shake each piece separately in the flour mixture and place on a drying rack to rest.
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7
Allow to rest at least 15 minutes, and up to 30.
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8
Reserve the buttermilk mixture.
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9
Repeat: Dip each piece of chicken into buttermilk and then into the flour mixture.
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10
Place on drying racks and allow to rest another 15 to 30 minutes.
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11
in a skillet or electric frying pan, put enough oil to come up 1/2 each chicken piece.
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12
Heat to 360.
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13
Place chicken skin side down a piece or two at a time to avoid the temp from dropping too low (that will make your chicken turn out oily).
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14
Do not crowd chicken.
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15
Cook until brown and blood starts bubbling out of the top.
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16
you can shake the pan a little to make sure they are not sticking.
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17
Turn each piece and cook again until brown.
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18
At this point you can finish in a 350 oven on a greased (sprayed) cookie sheet.
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19
Otherwise cook turning occassionally until juices run clean when tested.
