Cut the chicken into 10 pieces: two wings, two legs, two thighs and two breasts halved.

In a large bowl, whisk together the flour with all herbs and spices until evenly combined.

In a separate bowl, whisk the egg, hot sauce and buttermilk. Add the chicken, turning to coat. Let sit for at least 20 minutes or up to a few hours in the fridge.

Remove chicken, letting excess drip off. Dredge in flour, pressing to adhere. For extra crunch, dip again and dredge a second time. Let rest 15-20 minutes, until the coating looks slightly tacky.

Heat 2-3 inches of beef tallow in a cast-iron skillet to 350 degrees. Fry in batches at 315-325 degrees, allowing for the natural temperature drop when the chicken hits the oil. Turn occasionally until deeply golden and cooked through, 12-18 minutes depending on size. The internal temperature should reach 165 degrees.

Transfer to a wire rack. Rest 5 minutes before serving.