Place chicken pieces in a large bowl. In a separate jug, whisk together buttermilk, salt and spices. Pour the mixture over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 8 hours or overnight for best flavour and tenderness.

In a shallow dish, combine flour with all listed spices. Mix thoroughly with a fork to ensure even seasoning throughout the flour. This step ensures a balanced flavour in every crunchy bite.

Remove chicken from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the seasoned flour, coating it completely. For extra crispiness, dip the coated chicken back into the buttermilk and re-dredge in the flour.

Place the coated chicken on a wire rack and let it sit for 15 to 20 minutes. This resting period helps the flour adhere better and reduces the risk of the coating falling off during frying.

Pour vegetable oil into a large, heavy bottomed pot or Dutch oven until it reaches about 5 cm deep. Heat the oil to 170°C using a kitchen thermometer for accuracy. Maintaining this temperature ensures an even, crisp fry.

Carefully lower 3 to 4 chicken pieces into the hot oil. Avoid overcrowding, which drops the oil temperature and leads to greasy chicken. Fry each batch for 12 to 14 minutes, turning occasionally until golden brown and internal temperature reaches 74°C.

Use tongs to remove the fried chicken from the oil. Place on a clean wire rack set over a baking tray to drain excess oil. Avoid paper towels, which trap steam and soften the crust.

Place the tray of fried chicken in a warm oven at 100°C to keep it hot and crisp while you finish frying the remaining pieces.

Serve the crispy fried chicken hot, with classic sides like coleslaw, mashed potatoes, or cornbread. Add a drizzle of hot honey or a sprinkle of sea salt for a flavour boost.

Pile the chicken high on a serving platter. Garnish with chopped parsley or a few pickle slices. Serve immediately while the skin is still audibly crisp. Best enjoyed with sweet iced tea or a cool beer.