# 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 (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 ground black pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes up to 4 hours.
02 - In a separate large bowl, whisk together all-purpose flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and freshly ground black pepper until evenly combined.
03 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Drain excess marinade from chicken pieces. Toss chicken in the flour mixture to coat completely. For extra crispiness, dip coated chicken back into buttermilk and re-coat in the flour mixture.
05 - Fry chicken in batches without overcrowding the pot for 3 to 4 minutes per batch, or until golden brown and cooked through.
06 - Remove chicken with a slotted spoon and drain on a wire rack or paper towels. Serve hot with preferred dipping sauces.
