Perfectly Fried Chicken

• cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon salt

Step 3: Dredging the Chicken

1. Remove the chicken pieces from the marinade and allow excess buttermilk to drip off.
2. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres. For extra crunch, double-dredge by returning the coated chicken to the buttermilk and then back into the flour mixture.
3. Place the coated chicken on a wire rack