Ingredients:
Instructions:
1 Soak chicken in buttermilk for a minimum of 12 hours.
2 Combine spices into shaker or bowl.
3 Combine flower and cornstarch in a separate large container for dredging.
3 Bring cast iron skillet and oil to 350F.
4 Coat chicken liberally with spice mixture.
5 Dredge chicken in flower and cornstarch mix.
6 Let chicken set on wire rack for 5 minutes before frying.
7 Cook on each side until chicken reaches an internal temp of 175F and is GB&D.
