Place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350º.
Combine 4 teaspoons salt, flour, and next 5 ingredients (through pepper) in a shallow dish, stirring well with a whisk.
Combine buttermilk and eggs in a shallow dish, stirring well.
Season chicken evenly with remaining 2 teaspoons salt; dredge in flour mixture.
Dip chicken in buttermilk mixture; dredge in flour again.
Fry chicken in hot oil 15 minutes or until done; remove to a paper towel-lined plate. Serve immediately.