3 lbs assorted chicken pieces
Salt and pepper to taste
1 ½ cups whole buttermilk
5 Tbsp Spicewalla N’Asheville Hot Chicken Seasoning 
4 cups all purpose flour
3 Tbsp cornstarch
Vegetable oil 
White bread and pickle chips for serving

1. Pat chicken dry with a paper towel and season with salt and pepper. 
2. In a mixing bowl combine the buttermilk and 1 Tbsp N’Asheville Hot Chicken Seasoning, whisk together and set aside.
3. On a small baking sheet or plate combine the flour, cornstarch and pinch of salt. Use your hands or whisk to stir to combine completely.
4. Working one piece at a time, dredge chicken in the flour mixture to fully coat, dip into the buttermilk mixture then dredge again in the flour mixture. Place on another baking sheet and repeat with the remaining chicken. Let sit for 30 mins before frying.
5. Pour the oil into a deep pan like a dutch oven until the oil is about 2 inches deep. Heat over medium high heat until the oil reaches 325°F or until a pinch of flour sprinkled into the oil makes it bubble and sizzle. 
6. Working in batches, gently add the chicken one piece at a time to the oil being sure not to overcrowd the pot. Fry for about 5-7 minutes, flipping a few times until the internal temp of the chicken is 160°F. Transfer to a tray lined with paper towels and repeat with remaining chicken making sure the oil comes back up to 325 in between batches. 
7. Ladle about 1 cup of the frying oil into a heat safe cup or bowl. Whisk in the remaining 4 Tbsp of N’Asheville Hot Chicken Seasoning. Brush over the hot chicken and serve with white bread and pickles. 
8. Enjoy!