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Season the chicken with salt, pepper, seasoned salt, paprika and garlic powder.
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In a large bowl, combine the flour and cornstarch.
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Heat canola oil in med-high heat in a cast iron skillet and allow it to get hot.
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Combine the chicken, egg and buttermilk and coat well.
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Dust each piece of chicken in the cornstarch & flour mixture and shake off any excess.
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Place each piece of chicken into the oil and fry until golden brown. Drain on paper towels or paper bag to remove excess oil. Serve while hot.