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In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
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Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
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Drain the marinated chicken pieces from the buttermilk.
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Dredge each piece of chicken in the flour mixture until well coated.
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Carefully place the coated chicken pieces into the hot oil and fry until they are golden brown and crispy, about 5-6 minutes. Ensure the chicken is cooked through (internal temperature should reach 165°F or 74°C).
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Remove the fried chicken from the oil and drain on a paper towel-lined plate.