Let's get cooking!

• Chicken marinade
• Prepare the chicken marinade by combining garlic powder, paprika, white pepper, salt, and cayenne pepper with buttermilk. If you don't have buttermilk on hand, you can achieve a similar texture by mixing 3 tablespoons of vinegar with 3 cups of milk; it will transform into a buttermilk-like consistency in approximately 5 minutes.
  
  You can also substitute buttermilk by mixing 2.5 cups of milk with 1 cup of plain yogurt.
• Feel free to choose your preferred chicken cut. Opt for chicken breast strips, or go for the bone-in thighs and drumsticks for a variety of options
• Chill for at least 20 minutes, but it's best to marinate overnight.
• Prepping your dredge station
• Combine 3 cups of flour with xx grams of our spice blend until thoroughly mixed. Ensure to include the desired quantities of salt and cayenne pepper in the dredge as well.
• Incorporate 3 tablespoons of the buttermilk marinade into the flour dredge and thoroughly mix. This will form small flour lumps, enhancing the texture of your fried chicken coating and achieving a crispier result.
• Coating and frying chicken
• Place each chicken piece individually into the flour dredge, pressing firmly to ensure adherence to the chicken surface. Shake the chicken piece to enhance the coating texture, recoat with flour, and then set them aside on a wire rack.
  
  As an extra optional step, you can dip the chicken piece again in the buttermilk marinade, followed by a return to the dredge, repeating the previous process for a thicker and crispier coating.
• Pour enough vegetable oil (frying oil) into a deep-frying pot to fully submerge the chicken while frying, ensuring it doesn't overflow and create a mess (fill it slightly over halfway). Heat the oil until it reaches a temperature of 165°C.
• Delicately and cautiously place the chicken into the hot oil, ensuring not to overcrowd the frying pot. Fry the chicken until it achieves a golden-brown perfection, typically taking 6-8 minutes (time may vary based on cuts and bone-in or boneless pieces). Flip halfway through the frying process, ensuring they reach an internal temperature of 75°C. 
• Take out the fried chicken and let any excess oil drain off on a wire rack lined with a paper towel, then proceed to repeat the process with the remaining chicken pieces.