Make the marinade: In a large bowl, add the Jazzy spice blend, salt, pepper, and buttermilk and whisk to combine.
Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
Make the breading: In a large bowl, add the salt, pepper, Jazzy spice blend, and flour and whisk to combine.
Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet.
Heat 1 inch (2 ½ cm) of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.
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