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Make your buttermilk. Mix the milk with the white vinegar (or lemon juice) and let it sit for 5–10 minutes until it starts to curdle. Then stir in the remaining wet marinade ingredients, add the chicken, and let it soak for at least 4 hours (overnight is elite). Max 24 hours.
When you’re ready to cook, lift the chicken out and whisk the eggs and cornflour into the leftover marinade. Then add the flour 1 tablespoon at a time, whisking between each addition until you have a smooth, thick batter.
Throw the chicken back into the thickened marinade and mix until every piece is fully coated.
One piece at a time, coat the chicken in the dry mix. Really press that flour on—it creates those crispy, craggy bits that make fried chicken ridiculously good.
Heat your oil to 170°C and fry in small batches for around 5 minutes, or until the chicken reaches an internal temperature of 75°C. Don’t overcrowd the pan—let them cook in peace.
Dip, dunk, devour. Pair with your favourite sauce and prepare for everyone to ask for the recipe.