# 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, for heat)
14 - Freshly ground black pepper, to taste
→ Frying
15 - Vegetable oil, for deep frying
# How-To Steps:
01 - In a bowl, combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Mix well, cover, and marinate for at least 30 minutes (up to 4 hours in the refrigerator).
02 - In another large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper until thoroughly combined.
03 - Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Remove chicken from marinade, allowing excess to drip off. Toss chicken pieces in the flour mixture until well coated. For extra crispiness, dip coated chicken back into buttermilk and re-coat in the flour mixture.
05 - Fry chicken in batches, without overcrowding, for 3–4 minutes per batch or until golden brown and cooked through.
06 - Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot with your favorite dipping sauces.
