# 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
# How To Make It:
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 or up to 4 hours for maximum flavor penetration.
02 - Whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper in a large bowl until evenly distributed.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
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 batches without overcrowding the pot for 3-4 minutes or until golden brown and cooked through. Maintain oil temperature between 350°F.
06 - Transfer chicken using a slotted spoon and drain on a wire rack or paper towels. Serve immediately with ranch, honey mustard, or barbecue sauce.
