Add all of the marinade ingredients to the ziplock bag and gently shake to evenly distribute all of the ingredients. Place the chicken in the refrigerator for at least 2 hours to marinate. Pro tip: You can also do this step in advance. The chicken can marinate 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. Pro tip: separate the flour into two plastic zip-loc bags to ensure all of the chicken is fully coated in the flour mixture.

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

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 fried evenly. Pro tip: Don't overcrowd your frying vessel.

Fry for about 8-10 minutes or so, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).