1-Blend 1 large onion (cut into chunks), 3 cloves garlic (peeled), 2 tablespoons hot sauce, 2 teaspoons garlic salt, 1 teaspoon smoked paprika, and 1 teaspoon poultry seasoning into a puree using a food processor.

2-Coat 2 1/2 pounds of chicken in the puree, then pour in 2 cups buttermilk to ensure the chicken is fully submerged. Cover and marinate in the refrigerator for 2 hours up to overnight.

3-Remove the chicken from the marinade and pat it dry, reserving the buttermilk mixture.

4-In a bowl, combine 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 2 teaspoons garlic salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and 1 pack sazon seasoning.

5-Whisk the 3 large eggs into the reserved buttermilk mixture until combined.

6-Dredge the chicken in the flour mixture, dip it in the buttermilk-egg mixture, then coat it again in the flour mixture. Place on a wire rack and let it rest while heating the oil.

7-Heat 4 to 5 cups vegetable oil (or oil with a high smoke point) to 340-360 degrees Fahrenheit in a deep skillet or pot (4-5 inches deep). For healthier options, consider baking or air frying as noted below.

8-Fry 2-3 pieces of chicken at a time for 8-10 minutes until crispy and golden brown. Use a meat thermometer to confirm the internal temperature reaches 165 degrees Fahrenheit.

9-Remove the chicken with tongs, drain on a cooling rack or paper towel-lined plate, garnish with flaky sea salt, and serve. If you’re baking, coat the chicken and bake at 400 degrees Fahrenheit for 25-30 minutes until done.