If was to make chicken fried chicken with a La seasoning or chackbay

I've fried a lot of chicken in my day and half and half flour to seasoning would be way too much seasoning.

I use Slap Ya Mama, black pepper, cayenne pepper and garlic powder in my bowl of all-purpose flour to use on my chicken.

I don't measure when I season so the following are just estimates, but Slap Ya Mama is about 3 tbsp., black pepper about 2 tbsp., cayenne pepper and garlic powder are about 1 tbsp. each. I probably use about 4 cups AP flour to do a whole chicken cut up in 12 pieces. Two each of legs, thighs, wings, back and I cut the breasts in half across the length so it fries more uniformly.

Recent thread

When I made it I mixed some liquid boil with buttermilk and let the chicken stay in that mixture for a few hours (it's been a while, so I don't recall exactly how long). Then I mixed a decent, but small amount of powder boil with the flour. It wasn't an overwhelming boil flavor, but it was present. I wouldn't go too overboard with the powdered boil because it's really salty (unless you're using something like Chackbay and adding your own salt, which may be a good idea).