Step 1

Make the spice mix by combining the smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and bouillon powder in a mixing bowl.

Step 2

Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half inch thickness until it is even in size between two pieces of cling film.

Step 3

Sprinkle 1 tablespoon of the spice mix evenly on both sides of the chicken pieces. Reserve the remaining spice for later use.

Step 4

In a mixing bowl, add the buttermilk, the eggs, salt, and pepper to taste. Mix well.

Step 5

In another bowl, combine the remaining spice mix, all-purpose flour, corn starch, and baking powder. Mix well.

Step 6

Dip the spice-coated chicken one at a time into the buttermilk, then dip into the flour mixture.

Step 7

Heat your oil to about a temperature of 350°F – 100°C. Once the oil is hot, add the chicken pieces to the oil. Fry both sides for about 4 minutes on each side until crispy and browned or when the chicken reaches an internal temperature of 165 degrees. (Fry in batches, don't overcrowd).

Step 8

Once done, remove from oil and place it on a wire rack so the fat can drip off.