1. Marinate the Chicken

• In a small bowl, whisk together buttermilk, salt, garlic powder, onion powder, black pepper, paprika, and cayenne pepper to create the marinade.
• Place the chicken pieces into a vacuum-sealable bag or a large freezer-safe zip-top bag. Pour the marinade over the chicken and massage the bag to coat all the pieces evenly.
• Seal the bag using your preferred method (vacuum sealer or by removing air from a zip-top bag) and refrigerate for at least 2 hours or up to 24 hours. For longer storage, freeze the marinated chicken.

2. Sous Vide the Chicken

• Preheat a water bath using an immersion circulator to 150°F (65.5°C).
• Place the sealed bag of marinated chicken into the water bath and cook for 2 to 4 hours.
• If cooking the chicken in advance, refrigerate it directly in the bag after sous vide cooking.

3. Prepare the Dredge Station

• In one shallow bowl, whisk the eggs until smooth.
• In another shallow bowl, combine the flour, salt, paprika, black pepper, and cayenne pepper. Mix well.
• Line a baking sheet with paper towels or set a wire rack over a paper-towel-lined baking sheet to drain the fried chicken.

4. Dredge the Chicken

• Remove the chicken pieces from the sous vide bag and shake off any excess marinade. Discard the marinade.
• Dip each chicken piece into the beaten eggs, coating it completely. Let any excess egg drip off.
• Dredge the chicken in the seasoned flour mixture, turning to coat all sides thoroughly. Shake off any excess flour gently.

5. Deep Fry the Chicken

• Heat canola oil in a deep pan or Dutch oven to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
• Fry the chicken in batches to avoid crowding. Cook for about 6–8 minutes, turning as needed, until the coating is golden brown and crisp.
• Use a slotted spoon or tongs to transfer the chicken to the prepared wire rack or paper towels to drain excess oil.
• While the chicken is still hot, sprinkle it lightly with kosher salt.

6. Serve

• Serve the fried chicken immediately for the best crunch and flavor. Pair with your favorite dipping sauces, sides, or a classic coleslaw.