Place the chicken in the refrigerator for at least 5 hours to marinate. Pro tip: You can also do this step in advance. The chicken can marinate for up to 24 hours.

Once the chicken is done marinating, take it out and let it rest on the counter. Make your flour coating by adding all of the ingredients in the flour coating list to a gallon-size plastic zip-loc bag. Close the bag and gently shake to ensure all of the ingredients are mixed.

Using tongs, add your chicken pieces to the flour mixture. Pro tip: It's okay if some of the marinade drops into the flour, it adds additional crunchy texture.

Once all of the chicken is in the flour mixture, close the bag tightly and carefully shake the bag to ensure all of the flour is distributed to every chicken.

Fry your Chicken. In a skillet (or deep fryer), heat enough oil to submerge the chicken pieces. Heat the oil to around 350°F (175°C).

Carefully place the coated chicken pieces into the hot oil, a few at a time, depending on the size of your skillet or pot. Avoid touching the chicken for 1-2 minutes to allow the crust to set on the skin. After that, you can move it around to ensure the chicken is fried evenly. Pro tip: Don't overcrowd your frying vessel.

Fry for about 14-18 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).

Drain and serve. Once the chicken is cooked, use a slotted spoon or tongs to remove it from the oil and place it on a wire rack. Place a plate lined with paper towels under the rack to absorb the excess oil. Once cooled, enjoy!