Season Chicken with salt and combine with Buttermilk in a bowl; refriferate at least 3 HOURS.

MIX Dry ingredients together in a bowl.

Drain chicken and pat dry. Coat in flour mixture.

Pour vegetable oil into a 12-inch cast-iron skillet to a depth of 1/4 inch. Warm over medium until a piece of chicken sizzles when lowered into oil.

Fry chicken in batches (don't crowd pan) until done, 20 to30 minutes per batch, turning occasionally and covering skillet for first 15 minutes.

Drain on paper towels.

Serve hot, or let cool and then cover and refrigerate to serve cold.