Step 1: Marinate the Chicken

1. In a large bowl, mix buttermilk + hot sauce + spices.
2. Add chicken pieces.
3. Cover and refrigerate at least 4 hours (overnight is best).

 This makes chicken tender and flavorful.

 Step 2: Prepare the Coating

1. In a large bowl, mix flour + cornstarch + all spices.
2. Remove chicken from marinade (do NOT wipe it dry).

 Step 3: Double Dredge (Secret for Extra Crunch)

1. Coat chicken in flour mixture.
2. Dip back into buttermilk.
3. Coat again in flour mixture.
4. Press flour firmly onto chicken.

 Let coated chicken rest 10–15 minutes before frying.

 Step 4: Fry

1. Heat oil to 170–175°C (340–350°F).
2. Fry 3–4 pieces at a time (don’t overcrowd).
3. Cook:
   • 12–15 minutes for large pieces
   • 8–10 minutes for wings
4. Internal temperature should reach:
   • 75°C (165°F)

 Step 5: Rest

• Remove and place on wire rack (not paper towel).
• Let rest 5 minutes before serving.

 Extra Tips for Authentic Flavor

 Add a little MSG (optional but restaurant-style)
 Use peanut oil for better taste
 Keep oil temperature steady
 Let chicken rest after coating before frying

 Serve With