Season the flour

• Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.

First dredge

• Coat each piece of chicken thoroughly in the seasoned flour, pressing so it sticks.
• Shake off the excess.

Dip in cold water

• Dunk the floured chicken in the cold water for exactly 20 seconds.
• Lift it out: a thin sticky layer of batter should remain on the chicken.

Second dredge

• Dredge the chicken again in the seasoned flour so the sticky layer grabs a final coat.
• Press the flour on well and shake off the excess.

Buttermilk comparison batch (optional)

• Dip a few pieces of chicken in the buttermilk, then dredge them in the seasoned flour.

Fry the chicken

• Heat the frying oil to 175 °C.
• Fry the chicken in batches until deep golden and crispy, turning once.
• Drain on a cooling rack.

Serve

• Serve the fried chicken hot and compare the water-dipped and buttermilk batches.