In a bowl, soak the chicken in the buttermilk for 1 hour or overnight in the refrigerator, covered.
In a bowl, combine all the spices with the all purpose flour. Mix to combine.
When the chicken is ready, heat the vegetable oil in a deep cast iron pan over medium high heat. Heat the oil up to 350F-360F.
While the oil is heating up, drain the chicken and dredge the chicken in the flour mixture. Dust off any excess and carefully lay it into the hot oil. Dry until golden brown (about 12 minutes) and the internal temperature reaches 165F.
Remove the chicken and drain on a rack. Serve hot.