1-Step 1: Marinating the Chicken Trim any excess fat from the 20 pieces of bone-in, skin-on chicken and pat them dry. Mix 2 pots of buttermilk (284 ml each) with 2 tablespoons cider vinegar, 1 tablespoon onion granules, 2 teaspoons dried sage, 2 teaspoons garlic granules, and 2 teaspoons salt in a large bowl. Submerge the chicken pieces in this marinade and refrigerate for up to 24 hours for the best results.

2-Step 2: Preparing the Coating While the chicken marinates, combine 100 g of crushed crisps, 200 g cornmeal or ground polenta, 200 g plain flour, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons dried sage, 2 teaspoons onion granules, 1 teaspoon garlic granules, and 2 teaspoons sweet paprika in a bowl. This spiced mixture creates the crunchy exterior that defines Buttermilk Fried Frazzles Chicken. For more tips, check our guide on advanced cooking techniques to perfect your crushing method.

3-Step 3: Frying the Chicken After marinating, drain the excess buttermilk from the chicken using a colander. Coat each piece evenly in the spiced mixture. Heat vegetable oil to 170°C in a deep fryer or pot, and fry 3-4 pieces at a time for 10-12 minutes until they reach an internal temperature of 75°C.

Transfer the fried chicken to wire racks over baking trays lined with kitchen paper, then keep it warm in an oven preheated to 160°C fan (140°C gas mark 3). Maintain the oil temperature and replace it if it gets dirty for consistent results. This method ensures crispy chicken, as recommended in external resources like health benefits of chicken.