# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breast or thigh, cut into ¾ inch pieces
→ Marinade
02 - ½ cup buttermilk
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - ½ tsp paprika
06 - ½ tsp salt
07 - ¼ tsp ground black pepper
→ Breading
08 - 1¼ cups all-purpose flour
09 - ½ cup cornstarch
10 - 1 tsp baking powder
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp cayenne pepper (optional)
14 - Freshly ground black pepper, to taste
→ Frying
15 - Vegetable oil, for deep frying
# How to Make It:
01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor penetration.
02 - Whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper in a large bowl until evenly incorporated.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F. Maintain temperature throughout cooking for consistent results.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge pieces in flour mixture until thoroughly coated. For extra crunch, dip coated chicken back into buttermilk and repeat the flour coating process.
05 - Fry chicken in small batches to prevent overcrowding. Cook for 3-4 minutes per batch until golden brown and cooked through. Avoid flipping excessively to maintain coating integrity.
06 - Transfer cooked chicken using a slotted spoon to a wire rack or paper towels to drain excess oil. Serve immediately with preferred dipping sauces.
