3.1. Marinate the Chicken:
- In a large bowl, mix buttermilk and hot sauce.
- Add the chicken pieces to the bowl, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
3.2. Prepare the Coating:
- In a shallow dish, combine flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Mix well to ensure the spices are evenly distributed.
3.3. Coat the Chicken:
- Remove the chicken from the marinade and allow any excess to drip off.
- Dredge each piece of chicken in the flour mixture, pressing gently to adhere.
- Shake off any excess flour and place the coated chicken on a wire rack.
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