1. Marinate the Chicken
Mix buttermilk with salt, pepper, paprika, and garlic powder.

Submerge chicken pieces in the marinade.

Cover and refrigerate for at least 2 hours, ideally overnight.

2. Prepare the Dredge
In a large bowl, mix flour, cornstarch, and all coating spices.

3. Coat the Chicken
Remove chicken from marinade, letting excess drip off.

Dredge well in the flour mixture — press firmly so it sticks and crinkles for crispness.

Let coated chicken rest on a rack for 10–15 minutes (helps crust set before frying).

4. Fry to Crispy Perfection
Heat oil to 325–350°F (165–175°C) in a deep fryer or heavy pot.

Fry chicken in batches (don’t overcrowd) for 12–15 minutes, turning occasionally, until golden brown and internal temp hits 165°F (74°C).

Drain on a wire rack (not paper towels) to keep crispy.

🍴 Tips for Success
✅ Double-dip method: For even more crunch, dip coated chicken back in buttermilk, then again in flour mix before frying.
✅ Rest before frying: This prevents the coating from falling off.
✅ White pepper gives the authentic KFC flavor — don’t skip if you want that signature taste.