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Mix the chicken with the Hazel C. Todd spice mix and salt. Get it in there, every nook and cranny! Add buttermilk and mix well.. Let it sit in the refrigerator for 6-8 hours.
Dip each piece of chicken in the flour. Tap to rid of any excess coating but make sure each piece is well coated. Place on a covered plate for 30 minutes.
Bring the oil to medium heat in a deep frying pan. The oil should register about 375 F.
Dark meat first for 3-4 minutes then breasts and wings for another 10 minutes. Use accurate digital thermometer for doneness.
Cook until golden brown and thenet rest on a cooling rack above a sheet pan covered with paper towels or parchment paper. Let rest 5 minutes.
Sprinkle a bit more seasoning on top before serving.