Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 3/4-inch pieces
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1.5 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp baking powder
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp sea salt
  • 2 cups high-smoke point oil for frying

Instructions:

  1. In a large bowl, whisk together the buttermilk, 1 tsp salt, black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Submerge chicken pieces in the marinade, cover, and refrigerate for 30 minutes.
  2. In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, onion powder, 1 tbsp garlic powder, cayenne pepper, and sea salt.
  3. Perform the double-dredge: Take a handful of marinated chicken, toss in the flour mixture, dip back into the buttermilk marinade, and return to the flour mixture. Press the coating firmly onto the meat to create texture.
  4. Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C).
  5. Fry chicken in small batches for 3–4 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  6. Transfer chicken to a wire cooling rack set over a baking sheet and let rest for 2 minutes before serving.