Boneless Fried Chicken

Instructions:

If using chicken breasts, pound them to an even thickness, about 1 inch, then cut into 2 pieces so you end up with 4 pieces of breast. In a bowl, whisk together the buttermilk, 1 teaspoon salt, garlic powder, onion powder, hot sauce, and paprika. Add the chicken and stir to coat. Cover and let marinate for at least 30 minutes, or up to overnight. If marinating for longer than 1 hour, place in the refrigerator.

In a Dutch oven or deep sauté pan, heat 1-to 2-inches of oil to 350 degrees.

While the oil is heating, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper. Remove the chicken from the brine and shake off the excess over the flour. Place the chicken in the flour and tightly pack the flour mixture into the chicken. Place on a rimmed baking sheet until ready to cook (don’t wait longer than 5 to 10 minutes).

Place 2 or 4 pieces of chicken in the preheated oil and cook until golden brown and an instant-read thermometer registers 165 degrees, 8 to 9 minutes. Flip the chicken halfway if you aren’t using enough oil to cover the chicken. While the chicken is cooking, line a rimmed baking sheet with paper towel then place a cooling rack on top. Once the chicken comes out of the oil, let it drain on the wire rack and sprinkle immediately with salt.

Serve immediately or keep warm in a 200-degree oven until ready to serve.