# 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 (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 black pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes up to 4 hours.
02 - Whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and ground black pepper in a large bowl until evenly combined.
03 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Toss pieces in the breading mixture until fully coated. For extra crispiness, dip coated chicken back into buttermilk then recoat in the flour mixture.
05 - Fry chicken in batches without overcrowding for 3 to 4 minutes or until golden brown and cooked through.
06 - Remove chicken with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
07 - Serve hot accompanied by preferred dipping sauces such as ranch, honey mustard, or barbecue.
