# 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
# Directions:
01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Mix thoroughly to ensure even coating. 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 uniformly blended.
03 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying process.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge pieces in the flour mixture, pressing gently to adhere coating. For extra crunch, return coated pieces to buttermilk briefly, then coat again with flour mixture.
05 - Fry chicken in small batches to prevent oil temperature drop. Cook for 3-4 minutes until golden brown and cooked through. Avoid overcrowding the pot.
06 - Transfer fried chicken using a slotted spoon to a wire rack or paper towels to drain excess oil. Serve immediately with dipping sauces of choice.
