# 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
14 - Freshly ground black pepper, to taste
→ Frying
15 - Vegetable oil, for deep frying
# How To Make:
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 or up to 4 hours for optimal flavor absorption.
02 - In a separate large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper until evenly combined.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F. Maintain temperature throughout frying for consistent results.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Toss pieces in the 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 without overcrowding the pot. Cook for 3-4 minutes per batch until golden brown and cooked through to an internal temperature of 165°F.
06 - Remove chicken using a slotted spoon and drain on a wire rack or paper towels. Serve immediately with your preferred dipping sauces.
