Step 1: Season Chicken

1. In a mixing bowl, combine 1/2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp cayenne pepper, and 1/2 tsp black pepper.
2. Coat 500g sliced chicken breast with the seasoning mix, making sure that all sides are well seasoned. Let chicken sit for at least 15 minutes.

Step 2: Prep flour

1. In a large bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and cayenne pepper, and salt.

Step 3: Prep wet batter

1. In a mixing bowl, combine ~4 tbsp of seasoned flour, 1 egg, and ~50ml water. Play around with flour and water to reach desired consistency.

Step 4: Dredge chicken

1. Coat seasoned chicken with seasoned flour, making sure it’s fully coated.
2. Dip chicken into the wet batter, take out any excess.
3. Coat chicken back in the seasoned flour, pressing flour firmly into the chicken.
4. Place the chicken on a rack and let rest for 10-15 minutes.

Step 5: First and second fry

1. Heat oil in a heavy bottom pot to 350°F. Fry chicken in the oil maintaining 350°F. Fry for 7-8 minutes or until light golden brown and cooked through. Remove chicken, rest for 5 minutes, and repeat for all chicken.
2. Return the chicken into the oil for the second fry. Fry for an additional 3-4 minutes until extra crispy and deep golden brown.

Step 6: Make garlic butter

1. Melt 5 tbsp of butter over medium heat in a medium-sized pan. Be careful not to brown butter
2. Once butter is melted, add 10 cloves of minced garlic, 1/4 tsp chicken bouillon powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1 tsp garlic powder. Stir well to combine.
3. Cook over medium heat, stirring occasionally, for about 2-3 minutes for until garlic softens and becomes slightly fragrant. Be careful not to burn garlic.

Step 7: Toss chicken

1. In a mixing bowl, pour in garlic butter, 1/4 cup parmesan cheese and 1 tbsp of finely chopped parsley on chicken. Toss gently until the chicken is coated, and enjoy!