The base rub behind the Nashville hot chicken — it does triple duty in the brine, the dredge, and the hot oil. Make it once, portion it three ways.
Combine everything thoroughly until evenly distributed.
This batch gets used three separate times in the Nashville hot chicken — 3 Tbsp into the buttermilk brine, 3 Tbsp into the flour dredge, and 1 Tbsp into the finishing hot oil.
Keep any extra in an airtight container out of direct light.