1teaspooncayenne pepper (adjust to taste preference)
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Place chicken pieces in a large bowl. Pour buttermilk over the top and stir to coat each piece. Cover and refrigerate for 2-4 hours.
Mix flour, cornstarch, and all seasonings together in a pie plate or other shallow dish.
One piece at a time, remove chicken from marinade, wipe off excess buttermilk, and coat in flour mixture. Press flour mixture firmly into chicken. If a crispier coating is preferred, dip back into buttermilk and then again into the flour. Place on a plate and set aside for 30 minutes.
Pour 1-2 inches of oil int a large skillet (no more than ½ way up the side of the pan). Heat to 350 degrees. Carefully place chicken into the hot oil, with space between each piece.
After about 7 minutes, check the bottom of one of your chicken pieces. If it is browned, turn the chicken over to cook on the other side. Once the chicken has reached an internal temperature of 165 degrees, it is done. This usually takes 15-20 minutes, but depends on the size of your meat.
Carefully remove chicken and place on a wire rack that is lined with parchment paper underneath. Let rest for 10 minutes, then serve.
The nutritional calculations include the whole amount of buttermilk and a 10% absorption factor for the oil. The actual amount of these ingredients consumed will vary.