Method

• 1.
  Combine the spices with 1½ tbs salt flakes and 1 tbs white pepper. Remove ¼ cup spice mixture and place in a large non-reactive container with the buttermilk. Stir to combine.
• 2.
  Using a sharp knife, make small incisions in the chicken wings and drumsticks (this will help them cook quicker) and half the thighs. Add the chicken to the buttermilk mixture and toss to coat completely. Cover and chill for at least 1 hour, but preferably overnight. Remove the chicken from the fridge 45 minutes before cooking to come to room temperature.
• 3.
  Combine the flour and cornflour with remaining spice mix in a roasting tray or pan. Working with 1 piece at a time, add chicken, pushing coating down firmly. Gently shake off excess coating.
• 4.
  Half-fill a large saucepan with oil, place over medium-high heat and heat to 150°C (a cube of bread will turn golden in 3½ minutes).
• 5.
  In batches, cook the chicken for 10-12 minutes until crispy and cooked through. Remove with a slotted spoon and drain on a wire rack set above a baking tray. Do not drain on paper towel.
• 6.
  Season with celery salt and serve with hot sauce and lime wedges.