Rinse the chicken pieces in cold water and pat dry. (Jacques Pepin says you can skip this step, but I do it.)

Place the chicken in a bowl large enough to hold the pieces, and cover them with buttermilk.

Cover the bowl and allow the chicken to soak in the buttermilk in the refrigerator for at least one hour or overnight.

In a brown paper bag large enough to hold one piece of chicken at a time, add the flour and spices. Shake to blend them.

Heat the oil over medium-high heat in a cast iron skillet until a drop of water dances on the surface. (Be careful not to put in more than a drop of water or it might splash and burn you.)

Take one piece of chicken at a time from the bowl of buttermilk and place it in the paper bag.

Shake the chicken in the bag to coat it with the flour mixture; then add it to the skillet.

When all the chicken pieces have been frying for about 10 minutes, turn them over to brown the other side.

Cover the skillet and reduce the heat to allow the chicken to fry for 10 to 12 minutes.

Uncover the skillet and let the chicken fry for another 10 to 12 minutes.

Turn the chicken once again to brown the other side.

The chicken is done when a thermometer inserted into the thickest part reads 185°F.

If the chicken is getting too brown but is not yet done, which can happen with large pieces, place the pieces on a rack in a baking pan in the oven to continue cooking.

Serve with your favorite side dishes.