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In a small mixing bowl, add kosher salt, granulated garlic, black pepper, chili powder, cumin and onion powder. Blend well.
In a large non-reactive container, add buttermilk, hot sauce, and 1/2 cup of the seasoning and stir to incorporate. Add chicken, cover and marinate for 8-12 hours, stirring occasionally.
Mix self-rising flour with 1/2 cup seasoning blend. Place 2 cups of the seasoned flour in a bowl. Remove chicken from buttermilk, one piece at a time, shake off excess liquid, and bread in seasoned flour. Set each piece on a plate after breading.
Heat oil in a large cast-iron skillet over medium-high heat. Using an instant-read thermometer, check and hold temp around 350 degrees.
Add breasts to skillet and cook for 2 minutes, then add wings. Cook for 4 more minutes, then flip pieces. Continue to cook until an instant-read thermometer reads 165 degrees in each piece. Remove pieces and place on a paper towel-lined plate. Repeat for thighs and legs. Adding too many pieces of chicken at the same time will lower your oil temp resulting in greasy chicken.