cut the chicken into pieces roughly 2x3 inches and place in a baking pan

mix the buttermilk and the hot sauce and pour over the chicken, cover and refrigerate for up to an hour, 30 minutes is the bare minimum

meanwhile mix the almond meal and the spices together in a shallow bowl

when ready to cook heat the oil to 350˚, use a candy thermometer to test the oil for best results

lightly beat the eggs and place in a shallow bowl

drain the chicken

set up an assembly line for coating chicken, you want chicken, eggs, almond meal and the oil, also set out a couple of towels for wiping your hands, it's helpful when your hands are a mess

when the oils reaches 350˚ it's time to cook--dip 4-5 pieces of chicken in the egg mixture, then toss them gently in the almond meal, shake off the extra meal and carefully place the pieces in the hot oil

cook 5-8 minutes

meanwhile preheat the oven to 325˚, line a baking sheet with foil and put a cooling rack over it

when the chicken is nicely browned remove it from the oil and place it on the cooling rack

repeat with the remaining chicken

once all the chicken has been fried place the baking sheet in the oven and bake for 15-20 minutes to make sure the chicken is cooked through