• Trim excess fat from the chicken breast. If desired, use a Jaccard to tenderize the chicken breast.
• Whisk the buttermilk and hot sauce together in a large bowl. Add the chicken to the bowl and marinade, covered, in the refrigerator for 4-8 hours.

Seasoned Flour

• Combine the flour with the spices in a large plastic bag and shake well to combine.

Hot Chicken Seasoning

• Combine the Hot chicken seasoning together in a small bowl and stir to combine. Set aside.

Cooking the Chicken

• When you are ready to fry, remove the chicken from the buttermilk mixture. Allow any excess buttermilk to drip off then place the chicken in the bag with the flour. Shake to coat the chicken with flour.
• Remove chicken from the bag and shake off excess flour. Transfer the chicken to a wire rack. Let rest at room temperature for 15-20 minutes while you heat the oil.
• Fill a heavy bottomed skillet or fryer with the oil and heat the oil to 340-350 degrees. 
• When the oil is at temp add the chicken breasts. Work in batches if needed to avoid overcrowding. Cook the breasts for 5-6 minutes then flip them over. Cook for an additional 7-10 minutes, until the chicken is a crispy golden brown and the internal temperature of the chicken is at least 165 degree. Note: If the chicken is getting too brown before reaching an internal temp of 165 degrees, you can finish the chicken on a wire rack in a 350 degree oven for a few minutes.
• Remove the fried chicken to a clean wire rack.
• Strain about ½ cup of the hot oil into the bowl with the spice mix. Carefully whisk to combine. Brush the surface of the fried chicken chicken with the spicy hot oil.
• Serve on you choice of bun with pickles, lettuce or your choice of toppings.