Instructions

Marinade that bird

1. Carefully place chicken pieces into a thick ziplock bag (freezer-safe works best). If your chicken is really big, you may want to cut the larger pieces in half (I cut the breasts in half). Set aside.
2. In a large mixing bowl, whisk buttermilk, salt, and spices until combined. Pour mixture into ziplock bag, close it tight, and shake it around so the buttermilk gets all up in the chicken pieces.
3. Place bag into fridge to marinade AT LEAST 12 hours, but preferably 24 (and up to 48).

When you’re ready to fry

1. Heat oil in a large dutch oven to 350°F. If you’re like me and don’t have a thermometer, you can test to see if the oil is ready this way: Place a wooden spoon into the oil. If tiny bubbles form around the spoon within seconds of it being submerged, the oil is ready. If the bubbles are violent, it’s too hot. Turn down the heat and try again in 5-10 mins.
2. While the oil is heating, whisk together the flour, salt, and spices in a shallow bowl. In a separate bowl, whisk the eggs and water until scrambled.
3. Remove the chicken from the buttermilk brine. Carefully dip each piece first into the egg mix, then into the flour mix. Place each piece of chicken onto a cooling rack and allow it to air out for at least 10 minutes. If after 10 minutes your chicken looks damp, dip it again in the flour.
4. Once the oil is ready, carefully place 3-4 pieces into the oil and fry for 12 minutes, flipping the pieces over halfway. Repeat with remaining pieces until everything is cooked to a nice golden brown. Serve immediately.