Season chicken evenly with kosher salt and black pepper. Add baking powder and toss to coat — baking powder helps create extra-crisp skin when frying.

Breading & Frying

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder and cayenne pepper until uniform.

Dredge each piece of chicken in the flour mixture, pressing gently so a light, even coating forms. Shake off excess and set coated pieces on a wire rack for 10 minutes to help the coating adhere.

Heat oil in a deep skillet, Dutch oven or fryer to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of coating sizzles immediately but oil does not smoke.

Fry chicken in batches so pieces are not crowded. For wings: fry 8–10 minutes until golden and internal temperature reaches 165°F (74°C). For tenders: fry 4–6 minutes until golden and cooked through. Adjust time for size. Transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp.

Make Sauces (choose 1 or prepare several)

Buffalo

In a small saucepan over low heat, melt unsalted butter. Stir in hot sauce and warm until combined, then remove from heat. Taste and adjust heat or butter for desired heat level.

BBQ

Combine ketchup, brown sugar and a pinch of smoked paprika in a small saucepan. Simmer gently 3–5 minutes to meld flavors. Thin with a tablespoon of water if too thick.

Mozambique

In a small skillet, warm 1 tsp soy sauce with minced garlic and smoked paprika over low heat for 1–2 minutes. Add a splash of butter or oil and a pinch of chili or hot sauce if you want extra heat. Stir to combine.

Crispy Korean

Whisk gochujang and honey in a small bowl or warm gently in a pan with a tablespoon of water to thin slightly. Taste and adjust sweetness or heat.

Alabama White BBQ

Whisk together mayonnaise, apple cider vinegar, black pepper and a pinch of salt until smooth. Thin with a teaspoon or two of water or additional vinegar to desired consistency.

Saucing & Finishing

Place fried chicken in a large mixing bowl for saucing or serve sauce on the side for dipping. For tossed wings: add 1/2 cup (or desired amount) of chosen sauce to the bowl, add hot chicken, and toss gently until evenly coated.

For a sticky finish (especially Korean), return tossed pieces briefly to a hot skillet for 30–60 seconds, tossing constantly to set the glaze — be careful not to burn the sauce.

Arrange sauced wings or tenders on a serving platter. Sprinkle with chopped parsley or cilantro and serve with lemon wedges and ranch or blue cheese dressing on the side if desired.