Begin by preparing the chicken, making three slits in each piece to enhance marinade absorption and frying efficiency.

In a spacious mixing bowl, combine buttermilk, salt, black pepper, paprika powder, and ginger powder, ensuring a well-mixed marinade.

Add the chicken to the buttermilk mixture, then cover with plastic wrap for marination. Refrigerate for at least 2 hours or up to a maximum of 12 hours, even overnight.

Set up a large bowl and blend all the dredging ingredients (gluten-free flour, cornstarch, cayenne pepper, kosher salt).

Organize your workspace, placing the dredging mixture and a bowl of cold water side by side.

Position a strainer over the bowl of water. (The chicken, once in the strainer, will dip into the water)

Take four chicken pieces and gently toss them in the dredging mixture (without excessive pressing).

Pat each set of chicken pieces gently to remove any excess flour mix, then place them in the strainer over the cold water. Dip the strainer with the chicken into the cold water. Repeat this process with the remaining two chicken pieces.