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Combine the spice mixture ingredients in a small bowl.
Whisk the buttermilk, egg, salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and stir to coat everything. Try to keep most of the chicken submerged in the marinade. Refrigerate for at least one hour and up to overnight. I usually go for at least 8 hours.
In a large bowl, whisk together the flour, two teaspoons of salt, and the remaining spice mixture. Add 3 tablespoons of the marinade from the large bowl and work it into the flour with your fingertips.
Working with one piece at a time, remove the chicken from the buttermilk brine, allowing the excess to drip back into the bowl. Dredge the chicken in the flour mixture. Make sure to press the flour firmly into the chicken so it sticks.
In a deep skillet, heat about 1 inch of oil to an initial temperature of 350°F. Add the chicken and try to maintain a temperature of about 325°F. Fry the chicken in batches for 4-6 minutes until both sides are golden brown and the inside reaches 160°F. Transfer to a wire rack to drain excess oil.
At this point, you can eat the chicken immediately, or double-fry it for an extra-crispy crust. To double-fry, let the chicken rest for at least 15 minutes or up to 2 days in the fridge. Reheat the oil to 400°F and fry each side of the chicken for 1 minute until super crispy.