1-First: combine the buttermilk, cider vinegar, onion granules, dried sage, garlic granules, and 2 teaspoons of salt in a bowl to create the marinade. Coat the chicken pieces thoroughly and let them marinate in a sealed bag or bowl for at least overnight, up to 24 hours for the best tenderness.

2-Next: crush the bacon-style crisps finely using a rolling pin in a sealed bag. Mix them with cornmeal, plain flour, salt, pepper, dried sage, onion granules, garlic granules, and sweet paprika to form the spiced coating.

3-Then: drain excess buttermilk from the chicken in a colander and coat each piece evenly in the spiced mixture. Heat the vegetable oil in a deep pan to 170°C, and test it by frying a bread cube it should brown in about 40 seconds. Preheat your oven to 160°C and prepare baking trays with kitchen paper and wire racks.

4-Fry 3-4 pieces at a time for 10-12 minutes until they reach an internal temperature of 75°C. Transfer the fried chicken to wire racks to crisp up and keep it warm in the oven. Between batches, reheat the oil to 170°C and change it if it gets dirty. For more chicken tips, visit our tender smoked chicken breasts guide.