1- Getting Buttermilk Fried Frazzles Chicken just right starts with a good marinade that tenderizes the meat. Begin by mixing 568 ml buttermilk, 2 tbsp cider vinegar, 1 tbsp onion granules, 2 tsp dried sage, 2 tsp garlic granules, and 2 tsp salt in a bowl. Submerge the 20 pieces of chicken in this marinade, seal them in bags or a container, and chill in the fridge overnight or for up to 24 hours for the best flavor.

2- Next, prepare the spiced coating to give your chicken that irresistible crunch. Crush 100 g of crispy bacon-flavored crisps finely using a rolling pin in a sealed bag, then combine them with 200 g cornmeal, 200 g plain flour, 2 tsp salt, 2 tsp ground black pepper, 2 tsp dried sage, 2 tsp onion granules, 1 tsp garlic granules, and 2 tsp sweet paprika in a shallow dish. This mix will coat the chicken evenly for a golden finish.

3- After marinating, remove the chicken pieces and let the excess drip off in a colander. Coat each piece thoroughly in the spiced mixture, pressing it on for good adhesion. Heat vegetable oil in a deep pan to 170°C you can check this by seeing if a bread cube browns in about 40 seconds. Preheat your oven to 160°C (fan 140°C, gas mark 3) and line baking trays with kitchen paper and wire racks for later.

4-Frying and Finishing Steps Fry the chicken in batches of 3-4 pieces for 10-12 minutes until it’s cooked through, reaching an internal temperature of 75°C. Transfer each batch to the wire racks on the baking trays and keep them warm in the oven. Be sure to maintain the oil at 170°C and replace it if it gets too dirty for consistent results.