Cut the chicken up (as shown in video).
In a large pan pour in the buttermilk and whisk in the baking powder. Add the chicken pieces and turn to generously coat. Cover and chill for at least one hour.
Remove the chicken from the icebox about 30 minutes before frying and flip each piece over.
Meanwhile, in a bowl combine the remaining spices.
Add about 1 1/2 cups of the flour mixture into a plastic bag. Using a pair of tongs, remove a piece of chicken from the buttermilk and allow any excess buttermilk to drip off. Place the chicken in the bag and toss to generously coat. Place on a wire rack. Repeat with the remaining chicken, adding more flour mixture to the bag, as needed.
Let the chicken set about 10 minutes before frying.
Pour about 1-inch deep of oil into a cast iron skillet or Dutch oven (enough for the oil to reach about halfway up the chicken). Heat to 340-350 degrees F. over medium-high heat.
Add the chicken to the skillet and cover with a lid. Cook for about 5 to 8 minutes or until a light golden brown. Remove the lid and flip each piece. Continue cooking (with no lid) an additional 5 - 7 minutes, rotating as needed, until golden brown and the internal temperature is 165 degrees. F.
Allow to cool slightly on a wire rack. Serve warm.
