In a shallow bowl, whisk together the flour, corn starch, salt, black pepper, paprika, cayenne, and garlic powder.

Remove the chicken from the buttermilk one piece at a time, allowing excess to drip off. Dredge the chicken in the flour mixture, coating it evenly on all sides and packing on the coating.

Fill a large cast-iron skillet or dutch oven with 3-inches of oil and heat to 325°F.

Working in batches, fry the chicken for 15 to 18 minutes, maintaining the oil temperature at 325°F as much as possible. The chicken is done when it's a deep golden brown and registers 165°F in the thickest part.

Transfer the fried chicken to a wire rack or paper towels to drain. Let it rest for 5 to 10 minutes before serving.

Submitted by: Joylene