Directions

• Place the chicken in a large bowl and toss with a half tablespoon each of cayenne, paprika, mustard powder, salt and pepper (you’ll use the remainder of these ingredients in a later step). Once finished, add the buttermilk and hot sauce to bowl.

   

  Marinate the chicken in the buttermilk for at least one hour, or up to 12 hours for maximum flavouring.
• Double dredge the chicken like this:

   

  First remove the chicken pieces from the buttermilk and place them on a wire rack to allow the buttermilk to drip off. Keep the buttermilk mixture nearby. Once finished, combine the flour, corn starch and remaining cayenne pepper, paprika, mustard powder, salt, and pepper in a large bowl.
• Next, dredge each piece of chicken in the seasoned flour and place on a separate wire rack until each piece of chicken is fully coated.

   

  Re-dip each piece of chicken into the buttermilk mixture (allowing the excess to drip off) and dip each piece in the seasoned flour to coat it for a second time, shaking off any excess flour
• Heat canola oil to 360-375 F in a pan or deep fryer. Deep fry the chicken pieces for 6-10 minutes (until chicken is cooked through and golden brown).