Chicken Fried Chicken

Mix the first four ingredients together and pour over chicken in a Tupperware container.
Place the lid on the container and put it in the fridge for two or more hours.
You can actually do this first thing in the morning, and let it marinate all day.
The buttermilk helps to tenderize and moisten the meat.
Prepare flour mixture, which are the last 5 ingredients.
Dump it into a large aluminum pan (I buy the 30 pack of pans at Sams Club, about $7 and it works out to less than 30 cents a pan).
At this point I moisten a finger tip and touch the flour and taste it.
You should be able to taste the spices, and at this point you can adjust and add more Cayenne or salt or whatever you like...
If you find its too strong, just dump in a little more flour.
Heat up your oil in a large, heavy bottomed pan over medium heat.
I also cut a small piece of chicken, dredge it and fry it, and taste test there as well (and its an excuse to nosh a little bit if youre way hungry).
Adjust seasonings if needed.
Then just fry each breast cutlet, until golden brown.
Put a layer of chicken into the oil but dont let them touch.
You may have to do more than one pan.
When the chicken is in cutlets like this, it cooks more evenly, and you dont end up with a dark brown exterior and a raw interior.
After each pan is fried, I take the cutlets out of the oil and place them in a warm oven and continue frying.
You dont want to cook too many at once, and you do want to let the oil come up to temp again between each pan full.