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In a large bowl, mix flour, cornstarch, baking powder, and all spices.
In a separate bowl, whisk together the egg and buttermilk.
Dip each chicken piece into the buttermilk mixture, then coat thoroughly in the dry flour mix.
For extra crispiness, repeat the dip and coating process a second time.
Heat oil in a deep skillet to 175°C (350°F).
Fry chicken in batches for 10–15 minutes, turning occasionally, until golden brown and cooked through.
Drain on paper towels before serving.
Serving and Storage Tips:
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