Bone-in pieces like thighs and drumsticks (or any cut)

1 ½ cups buttermilk

1 egg

1 tsp garlic powder

½ tsp cayenne pepper

1 ½ tsp salt

½ tsp black pepper

2 cups all-purpose flour

½ cup cornstarch

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika (or sweet paprika)

½ tsp cayenne pepper

½ tsp dried oregano

1 tsp celery salt

1 tsp salt

½ tsp black pepper

Vegetable oil or peanut oil (for frying)

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In a bowl, whisk together buttermilk, egg, garlic powder, cayenne pepper, salt, and pepper. Add the chicken, ensuring it’s fully coated, then refrigerate for at least 3 hours or overnight.
In another bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, oregano, celery salt, salt, and black pepper. Mix until well blended.
Heat oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
Remove chicken from marinade, then coat each piece with the flour mixture. Shake off excess flour to ensure an even layer.
Fry the chicken in batches for 12–15 minutes, turning every 4 minutes. Ensure the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove from oil and drain on a wire rack or paper towels. Let the chicken rest for at least 10 minutes before serving.

For extra crispiness, use a mix of cornstarch and flour in the coating.

Ensure the oil temperature remains at 350°F for an even, golden crust.

Rest the fried chicken to preserve the crispy texture.