Ingredients：
-
500g chicken legs or wings
-
½ tsp salt
-
½ tsp black tea BBQ rubs
-
½ tsp black pepper
-
1 tsp garlic powder
-
1 tsp chili powder (optional)
-
200 ml buttermilk (or milk + 1 tsp lemon juice as a substitute)
-
150 g all-purpose flour
-
50 g cornstarch
-
Oil for deep frying
Instructions：
1. Marinate the Chicken
Season the chicken with salt, black pepper, black tea BBQ rubs, garlic powder, and chili powder.
Pour in the buttermilk and mix well.
Marinate for at least 1 hour (4+ hours for best flavor).
2. Prepare the Coating
In a bowl, combine flour and cornstarch.
Add a pinch of salt and black pepper to season the coating.
3. Double Dredging (for extra crispiness)
Take the chicken out of the marinade → coat in the flour mixture → dip back into the buttermilk → coat again in the flour mixture.
(This double coat creates the super crispy crust.)
4. Fry
Heat oil to 165–170°C (330–340°F).
Fry the chicken for 8–12 minutes, until golden brown and crispy.
5. Serve
Drain excess oil.
Enjoy with honey mustard, ketchup, or hot sauce!