# What You'll 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
# Directions:
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 maximum flavor absorption.
02 - Whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper in a large bowl until evenly distributed.
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 re-coat with flour mixture.
05 - Fry chicken in small batches without overcrowding the pot. Cook for 3-4 minutes per batch until golden brown and cooked through. Maintain oil temperature between batches.
06 - Transfer fried chicken to a wire rack or paper towels using a slotted spoon to drain excess oil. Serve immediately with your preferred dipping sauces.
