Mix chicken seasoning ingredients together and store in a jar. You may or may not need all the chicken seasoning.
Pat chicken pieces dry with paper towels and place in large bowl. Sprinkle all sides of the chicken generously with chicken seasoning. Pour buttermilk over seasoned chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.
Place flour in shallow dish. Mix in a heaping tablespoon of chicken seasoning.
Preheat oven to 300°. If you have a convection setting on your oven, use that. Line a baking sheet with parchment or foil, place a rack over the top of the sheet pan. Set aside.
Remove chicken from buttermilk. Dredge in seasoned flour. Set aside - I place the chicken on a baking rack over a sheet pan. If the coating seems very wet feel free to sprinkle more seasoned flour over the chicken.
Heat oil or lard to 375° - the temperature of the oil will drop once the chicken is added. You want to maintain the temperature at about 325° - 350°.
Start with the largest pieces of chicken, working in batches of 3 or 4 pieces. Gently lower chicken into hot oil, skin side down, cover pan with splatter guard and cook for about 10 minutes or until golden brown. Once golden brown, turn chicken and continue cooking for an additional 15 minutes. Remove chicken and place on prepared sheet pan and rack. Place in preheated oven.
Allow oil to return to 375 and repeat with remaining, smaller pieces of chicken. Check the internal temperature of the chicken - it should be at least 165° when tested, not touching the bone.
Remove from oven, cool for a couple of minutes and dig in!
* I use a 10" cast iron skillet with a 3" lip - fill your pan no more than 1/3rd full to allow room for the oil to expand. The chicken will displace oil too. In order to avoid a grease fire, do NOT over fill your pan.
- This is a combination of several recipes. Thank you for teaching me how to fry chicken!