| 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 | |
| 1 | cup buttermilk |
| 1 | large egg |
| 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.