For Frying:
- Vegetable oil
Instructions:
1. Marinate:
- In a bowl, mix buttermilk, minced garlic, salt, pepper, paprika, and garlic powder.
- Add chicken and marinate for at least 2 hours (overnight = best flavor).
2. Prepare Coating:
- Mix flour, cornstarch, and all spices in a bowl.
3. Coat the Chicken:
- Remove chicken from marinade (don’t shake off too much).
- Dredge in flour mixture, pressing well to create a rough, crispy texture.
4. Fry:
- Heat oil to 170–175°C (340°F).
- Fry chicken for 12–15 minutes until golden brown and cooked through.
- Place on paper towels or a rack.
Tips:
- Double-dip (marinade → flour → marinade → flour) for extra crunch
- Don’t overcrowd the pan—keeps it crispy
- Let it rest a few minutes before eating (locks in juices)
Pro Upgrade: Toss the fried chicken in a quick garlic butter sauce (butter + garlic + parsley) for insane flavor 
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