Marinade and Chicken

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1 cup buttermilk

5 garlic cloves, smashed and peeled

1 tablespoon table salt

¼ teaspoon red pepper flakes

2 pounds boneless, skinless chicken thighs, trimmed

2 quarts peanut or vegetable oil for frying

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Coating

1 ½ cups all-purpose flour

1 ¼ cups cornstarch

2 teaspoons celery salt

2 teaspoons ground ginger

2 teaspoons Italian seasoning

2 teaspoons granulated garlic

1 teaspoon ground coriander

2 teaspoons baking powder

2 teaspoons table salt

2 teaspoons pepper

½ teaspoon cayenne pepper

3 tablespoons buttermilk

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1. For the marinade and chicken Combine buttermilk, garlic, salt, and pepper flakes in large bowl. Add chicken to marinade and toss to coat. Cover and refrigerate for at least I hour or up to 24 hours.

2. For the coating Whisk flour, cornstarch, celery salt, ginger, Italian seasoning, granulated garlic, coriander, baking powder, salt, pepper, and cayenne together in second large bowl. Add buttermilk and, using you fingers, rub flour mixture and buttermilk together until craggy bits form throughout.

3. Working with 1 piece of chicken at a time, remove from marinade, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to rimmed baking sheet. Refrigerate, uncovered, for at least 30 minutes or up to 2 hours.

4. Set wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven and heat over medium-high heat to 350 degrees. Add half of chicken to oil and fry until golden brown and registering at least 175 degrees, about 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

5. Transfer chicken to paper towel-lined side of rack and let drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Transfer chicken to platter.

Serve.