Ingredients:
For the Chicken:
1 kg chicken (drumsticks, wings, or cut-up pieces)
2 cups buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
For the Coating:
2 cups all-purpose flour
1/2 cup cornstarch (makes it extra crispy!)
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional for heat)
1/2 tsp baking powder (for puffier, crunchier crust)
For Frying:
Oil (vegetable, canola, or peanut oil)
Instructions:
Marinate the chicken in buttermilk and seasonings. Cover and refrigerate for at least 1 hour, preferably overnight.
In a separate bowl, mix all coating ingredients. Heat oil in a deep pot or pan to 175°C (350°F).
Remove chicken from the marinade (do not rinse). Dredge each piece in the flour mixture, pressing to coat well. For extra crunch, double-dip: dip back in buttermilk, then coat again in flour.
Fry in batches, 6–10 minutes per side depen