If you can, prep the chicken the night before. Separate the flats from the drumettes by finding the joint that connects them and cutting through it. If you can get them separated so you don’t have to do it. Then arrange them on a sheet tray, season with salt, and let them sit in the fridge, uncovered overnight to allow the skin to dry out and to allow the salt to penetrate the meat, seasoning it throughout while also tenderizing it.

The next day, get a heavy-bottomed pot on the stove and fill it up halfway with your preferred frying oil. Slowly heat that up until its around 325 F - 350 F degrees. While that comes up to temp, prep the dredge.

In a bowl add the flour, the potato starch, the baking powder, the garlic powder, onion powder, paprika, black pepper, Italian seasoning, cayenne, and salt and mix together well. Transfer all but about 1 cup of the flour dredge to a larger container.

Add water to the remaining cup of dredge to create a slurry and combine chicken until evenly coated

Then transfer them to the flour dredge and toss them until they are completely coated in flour. If you see any wet spots, get them coated, and then let them sit to hydrate that flour and dry a bit. If at any point you see any bald spots or wet spots, you’re going to want to make sure they get coated in flour. Let them sit for about 15-30 minutes before frying.

Fry at 330 for 5-7 min. Let sit for 20 minutes. Then flash fry at 370

Toss with sauce of choice serve with carrots celery