Marinate the Chicken: In a large bowl, whisk together the buttermilk, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, and the lightly beaten egg. Add the chicken pieces, ensuring they are all fully submerged. Cover the bowl with cling film and place it in the fridge to marinate for at least 4 hours, or preferably overnight.

Prepare the Coating: In a separate wide, shallow bowl or dish, combine the plain flour, cornflour, smoked paprika, garlic powder, onion powder, sea salt, cayenne pepper, and black pepper. Whisk everything together thoroughly until the spices are evenly distributed.

Set Up Your Station: Take the chicken out of the fridge about 30 minutes before you plan to cook it. Set up a dredging station: your bowl of marinated chicken, your dish of seasoned flour, and a wire rack set over a baking tray for the coated chicken to rest on.

The First Dredge: Working with one piece at a time, lift a piece of chicken from the buttermilk, allowing the excess to drip off. Place it in the seasoned flour and toss to coat completely. Gently shake off any excess flour and place it on the wire rack. Repeat for all pieces.

The Second Dredge: This is the secret to an extra-crispy crust! Let the chicken rest on the rack for 10-15 minutes. The flour will start to look a bit damp as it absorbs moisture. Then, dip each piece back into the buttermilk mixture for just a second, and then back into the flour for a final, thorough coating. Press the flour onto the chicken to help it adhere. Place back on the wire rack. What works best for me is really making sure every nook and cranny is covered this second time.

Heat the Oil: Pour the oil into a large, heavy-bottomed pan or Dutch oven to a depth of about 4-5cm (around 1.5-2 inches). Heat the oil over a medium-high heat until it reaches 175°C (350°F). Use a cooking thermometer for accuracy – this is crucial.

Fry the Chicken: Carefully place 3-4 pieces of chicken into the hot oil, skin-side down. Don’t overcrowd the pan, as this will lower the oil temperature. Fry for 6-8 minutes on the first side, until deep golden brown.

Finish Frying: Using tongs, carefully turn the chicken pieces over. Continue to fry for another 6-8 minutes on the second side, until the chicken is a beautiful golden brown all over and cooked through. The internal temperature should reach 74°C (165°F) when checked with a meat thermometer.

Drain and Rest: Remove the cooked chicken from the oil and place it on a clean wire rack to drain. This keeps the bottom from getting soggy. Let it rest for a few minutes before serving. Repeat the frying process with the remaining chicken pieces, making sure the oil returns to 175°C between batches.