Step 1

Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.

Step 2

Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight.

Step 3

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.

Step 4

Remove all the  marinated chicken from the  buttermilk . Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process, too.

Step 5

Double dip the chicken in the remaining buttermilk( add fresh  buttermilk as needed) followed by the flour mixture - shake off any excess flour. Let the  chicken rest  for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

Step 6

Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.

Step 7

Using a tong and carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet.

Step 8

Fry the chicken until golden brown, turning once every 10 to 20 minutes - depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.

Step 9

Drain the chicken on paper towels and then transfer them on a wire rack. (see notes)

Step 10

Repeat with remaining chicken pieces; let it cool for at least 10 minutes before serving.