Instructions

• In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
• When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
• Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
• Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
• Place the breaded chicken into the 180°C oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 180°C as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 75°C. You can also place the chicken on a greased pan and bake in a preheated 200°C oven for 19 to 24 minutes until thoroughly cooked.
• Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.