Cut each piece of chicken in half vertically so you have four large pieces of chicken. Set aside.
In a large mixing bowl, whisk together the buttermilk and half of each spice. Add your chicken and allow it to sit while you heat your oil in a large pot over medium heat. Make sure you have at least 3-4 inches of oil in your pot.
While the oil is heating, whisk together the flour and remaining spices in a large bowl.
Once the oil has reached a temperature of about 350°F, dip each piece of chicken in the flour mixture and gently add them to the oil. Cook for about 7 minutes per side, or until golden brown.
Serve and enjoy!
Notes
Check to make sure that your chicken reaches an internal temperature of 165°F. Before serving.
Letting the chicken sit while the oil heats allows the meat to soak up the flavor of the buttermilk and spices. This also makes the chicken juicier.
We like to serve our buttermilk fried chicken with waffles, a side of fries, some steamed veggies, or mashed potatoes.
You can store your leftover chicken for up to 4 days in the fridge. Reheat your chicken in an air fryer for about 6 minutes at 370° for a crispy exterior.
Other spices you can add to your chicken include a nice Italian seasoning mix, onion powder, red pepper flakes, or tabasco sauce.