Fried Chicken à la Sid

BUTTERMILK MARINADE:--
2 cups buttermilk (see NOTE below)
1½ tsp dry mustard
1 tsp garlic powder
1 tsp SIDS CRAZY LEMON
1 tsp onion powder
1 tsp SIDS SALT & PEPPER
½ tsp sweet paprika
¼ tsp poultry seasoning or ½ tsp chicken stock
Pinch cayenne pepper
FRIED CHICKEN:--
2 kg skin-on bone-in chicken pieces
2 cups flour
½ cup potato starch (or equivalent)
2 tbsp garlic powder
½ tsp SIDS CRAZY SALT
2 tbsp onion powder
1 tbsp dry mustard
2 tsp sweet paprika
1½ tsp salt
½ tsp pepper
Rice bran oil, for frying
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR

BUTTERMILK MARINADE: In glass baking dish, whisk together buttermilk, mustard, garlic powder, SIDS CRAZY LEMON, onion powder, SIDS SALT & PEPPER, paprika, poultry seasoning and cayenne pepper.
FRIED CHICKEN: Add chicken to marinade, turning to coat. Cover and refrigerate for 24 hours.
In large bowl, whisk together flour, potato starch, garlic powder, SIDS CRAZY SALT, onion powder, mustard, paprika, salt and pepper.
Add enough oil to large deep frypan or Dutch oven to come 8 cm up side. Heat until deep-fryer thermometer reads 150°C.
While oil is heating, remove chicken from marinade, let excess drip back into dish and reserve remaining marinade. Pat chicken dry with paper towels.
Dredge chicken in flour mixture, tapping off excess. Dip in reserved marinade, letting excess drip off. Dredge again in flour mixture, tapping off excess.
Working in batches, fry chicken, turning occasionally, until instant-read thermometer inserted in thickest part of several pieces reads 74°C, about 10-15 minutes. Drain on rack set over paper towel–lined baking tray then let stand for 5 minutes before serving.
Tip: The temperature of the frying oil will go up and down during the cooking process. Monitor it with your deep-fryer thermometer and adjust the heat as needed.
NOTE:-
To Make Buttermilk:-
1. Place a tablespoon of SIDS LOW SUGAR RASPBERRY VINEGAR or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let the mixture stand for 5-10 minutes, so the milk has a chance to thicken and curdle. Then, use as much as your recipe calls for.