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Export 14 ingredients for grocery delivery
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.
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