Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F.

Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking soda together.

Divide the flour into 2 bowls, 1/3, and 2/3. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack.

Dip the pieces in the buttermilk and then thoroughly into the second bowl of flour. Return them to the rack.

Start to deep fry the pieces making sure not to overcrowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack or paper-lined plate to cool for 5-10 min. before serving.

Recipe adapted from Epicurious