Combine flour, and spices in a large plastic bag, and shake to mix.
Best to let dry brine overnight or at the very least 4 hours
Heat 3/4" peanut oil in a cast-iron skillet over medium-high heat.
Meanwhile, shake each piece of chicken in bag of seasoned flour until well coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. If using a fryer 350 is the magic number
(Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 8-12 minutes per side. Drain chicken on paper towels