Preparation

• Add onion, garlic, hot sauce, garlic salt, smoked paprika, and poultry seasoning to a food processor. Blend until a uniform puree/paste forms.
• Add chicken to a large bowl and coat in the puree. Pour in the buttermilk, making sure that the chicken is fully submerged in the buttermilk. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator.
• Remove chicken from the buttermilk, removing as much of the marinade as possible. Then pat dry with paper towels – save the buttermilk mixture.
• Add flour, cornstarch, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon to a large bowl. Whisk together.
• Add eggs to the seasoned buttermilk mixture and whisk together until combined.
• Place chicken into the flour mixture, then dunk into the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, this is what gives the chicken its crispy crust. Place onto a wire rack and let the chicken rest at room temperature while the oil heats.
• Heat oil over medium heat in a deep skillet or pot, oil should be about 4-5 inches deep in the pan. Heat to roughly 340-360 degrees Fahrenheit.
• Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and golden brown, about 8-10 minutes. Use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.
• Use tongs to remove the chicken from the hot oil and let the cooked chicken rest on a cooling rack or plate lined with a paper towel. Top with flaky sea salt and serve.