Dry brine: Rub your raw chicken with 2 TBSP of salt and place in a ziploc bag in the refrigerator for at least 3 hours, or up to overnight.

Mix your seasonings together in a small bowl. In a separate larger bowl, combine the flour, Argo® cornstarch, and half of the bowl of seasonings. Mix with a whisk. Be sure to visit Argo® Corn Starch for more inspiration!

Take the other half of your seasonings and dump in the bag of raw chicken. Shake the bag so that the chicken pieces are fully coated with the seasoning mixture.

In a separate medium sized bowl, whisk together the buttermilk, egg whites, and vodka. Set up your dredging station so that the then the egg mix is closest to your chicken bag, then the flour bowl, then a wire rack, then your frying pot.

Pour 2 quarts of frying oil (I prefer corn, but vegetable oil works just as great!) into a large pot with high sides. Put a frying thermometer on the edge of your pot so that when the oil gets up to between 350-400, you know you're good to go.

While the oil is heating up, dip your chicken into your dredging line one piece at a time. First the buttermilk mixture (completely coating the piece), then the flour bowl (pressing the flour onto parts of the chicken if you half to), then laying the coated chicken onto your wire rack to set. Once you do this to all of the pieces of chicken, let them set for 10-30 minutes before frying.

Fry the chicken! Taking 2-3 pieces at a time, gently place the chicken in the hot oil with tongs. Turn every 3-4 minutes, cooking for up to 15 minutes. Use your meat thermometer to ensure that the internal temperature of the chicken is at least 165 degrees F before pulling out.

Check that the heat of the oil is back up to at least 350 before continuing with your other pieces.

Let fried chicken cool for at least 10 minutes before enjoying!