Make the marinade by whisking together all of the ingredients except the chicken and placing it in a large bowl or ziplock bag. Submerge the chicken in the marinade, cover and refrigerate for at least 4 hours, but preferably overnight.

Make the coating by mixing together all of the dry ingredients. Place them in a paper bag, ziplock bag or large bowl. A bag is preferable since it’s nice to be able to “shake” the chicken in the mixture. If you use a paper bag, you may want to double bag to prevent seepage.

Remove the chicken one piece at a time and either place it into the bag and shake or dredge it through the flour mixture in a bowl. Once it is coated, put it on a plate or baking sheet. Repeat until all of the chicken pieces are coated. Let the chicken rest for 30 minutes so that it can return to room temperature. Then, coat each piece again with the flour mixture, shaking off any excess.

In a large Dutch oven or heavy skillet with a lid, pour in enough oil so that it covers the bottom by about an inch. Heat until the oil it is 350 degrees.

Fry the chicken for 6 minutes in the dutch oven with the lid in place. Then, remove the lid, flip the chicken and continue frying uncovered for another 6 minutes or until the outside is a crispy dark golden brown and the juices run clear when pricked with a fork.

Place the chicken on a wire rack set over a paper towel lined baking sheet to drain and cool. Leave the chicken at room temperature and serve within 8 hours of cooking.