Southern Fried Chicken Batter: Crispy, Crunchy, and Irresistible

Pat the chicken pieces dry with paper towels to ensure the batter sticks properly.
Season the chicken with salt and pepper or your favorite seasoning blend.
Make the Batter:

In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), baking powder, and cornstarch.
In a separate bowl, whisk together the buttermilk and egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and slightly thick. The consistency should be thick enough to coat the back of a spoon but still able to drip off.
Coat the Chicken:

Dip each piece of chicken into the batter, ensuring it is completely coated. Allow excess batter to drip off before frying.
Fry the Chicken:

Heat oil (vegetable or peanut oil works well) in a deep fryer or large skillet to 350°F (175°C).
Carefully lower the battered chicken into the hot oil, cooking in batches to avoid overcrowding. Fry for 8-10 minutes, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F/74°C).
Remove the chicken from the oil and place it on a wire rack to drain excess oil.
Serving and Storage Tips: