Marinade
Breading
Frying
Mix the chicken with buttermilk, hot sauce (optional) and chilli oil (optional) in a bowl. Cover and refrigerate for at least 30 minutes, up to 24 hours.
In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, chilli powder, celery seed, salt and black pepper.
Heat the vegetable oil in a large pot or Dutch oven to 350°F (175°C).
Working in batches, dredge the chicken pieces in the flour mixture, shaking off any excess.
Carefully add the chicken to the hot oil and fry for 12-15 minutes, turning occasionally, until golden brown and cooked through.
Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serve hot and enjoy!
