Crispy Southern Fried Chicken

Soak chicken pieces in buttermilk and hot sauce for at least 4 hours or overnight in the fridge.

Mix flour and all spices in a wide bowl. Remove chicken from buttermilk and dredge in spiced flour, pressing firmly.

Heat oil to 175°C in a deep pan. Working in batches, fry chicken pieces for 12–14 minutes, turning once, until deep golden and cooked through.

Drain on a wire rack (not paper towels) to keep the coating crispy.

Rest 5 minutes before serving. Serve with honey, hot sauce, or creamy coleslaw.