1-First: combine the buttermilk, cider vinegar, onion granules, dried sage, garlic granules, and 2 tsp salt to make the marinade. Coat the chicken thoroughly in the marinade using sturdy bags or a large bowl, then let it sit in the refrigerator overnight or up to 24 hours for the best tenderness. This step really brings out that buttermilk fried Frazzles chicken magic by locking in moisture and flavors.

2-Next: finely crush the bacon-flavored crisps in a food bag using a rolling pin, then add the cornmeal, flour, salt, black pepper, dried sage, onion granules, garlic granules, and sweet paprika. Shake everything together to mix the spiced coating evenly, ensuring a uniform crunch on every piece. Drain excess buttermilk from the chicken pieces in batches, coat each one thoroughly in the spiced mixture, and prepare for frying.

3-Heat the vegetable oil in a deep pan to 170°C, testing the temperature by frying a cube of bread it should brown in about 40 seconds. Preheat your oven to 160°C and line baking trays with kitchen paper and wire racks for draining. Fry 3-4 pieces at a time for 10-12 minutes until the chicken reaches 75°C internally, then place on wire racks to crisp up in the oven.