# 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
# Directions:
01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for a minimum of 30 minutes up to 4 hours.
02 - Whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper in a separate large bowl.
03 - Warm vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
04 - Drain chicken from marinade, letting excess drip off. Dredge pieces in the flour mixture until fully coated, dip back into buttermilk, then re-coat in the breading for an extra crispy crust.
05 - Fry chicken in batches, avoiding overcrowding, for 3 to 4 minutes until golden brown and fully cooked.
06 - Remove fried chicken with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve immediately with preferred dipping sauces.
