|Kosher salt, about 2 tablespoons|
|Black pepper, about 2 tablespoons|
|1||tablespoon cayenne pepper, a palmful|
|1||tablespoon poultry seasoning, a palmful|
|1½||teaspoons granulated garlic or powder, half a palmful|
|1½||teaspoons granulated onion, half a palmful|
|1||teaspoon ground cumin, ⅓ palmful|
|1||large, whole bone in, skin on, chicken breast, quartered|
|2||bone-in, skin on chicken thighs|
|2||bone-in, skin on chicken legs|
|Frying oil, such as peanut or canola|
|Frank’s Red Hot, about 1 teaspoon plus some to pass at table|
|About 3 cups flour|
|1||round tablespoon cornstarch|
|1||teaspoon baking powder|
|Honey, for drizzling|
Heat an inch of oil in large cast-iron skillet over medium to medium-high heat to 350°F.
Whisk buttermilk with egg. Season with hot sauce, salt and pepper.
Pour flour into a shallow dish and mix with remaining spice blend, cornstarch, and baking powder.
Coat 4 pieces in buttermilk dressing then flour mix and fry 12 minutes, turning occasionally. Drain on a wire rack arranged over baking sheet while you fry second batch. Serve with hot sauce and honey for topping.