Spicy fried chicken breast

Pound the chicken breasts with a rolling pin, mallet or heavy pot to tenderise them and help them cook fast.

Mix the seasoning: smoked paprika, cayenne, garlic powder, onion powder, black pepper, salt and chicken seasoning powder.

Whisk the buttermilk and eggs in a large bowl with a little salt and pepper; the eggs make a thicker batter and a crisper chicken.

Reserve one tablespoon of the seasoning mix; mix the rest thoroughly into the flour and cornstarch.

Add the reserved tablespoon of seasoning to the chicken in its bag.

Coat the chicken in the flour mixture and shake off any excess; set the pieces aside.

Heat the oil to around 350F and drop the chicken in one piece at a time without overcrowding, or the oil temperature drops and the chicken goes soggy.

Fry about five minutes on each side until golden brown and crispy.

Drain on a wire rack so steam escapes instead of making the crust soggy; rest a few minutes before slicing.