Step 1

Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.

Step 2

Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.

Step 3

Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.

Step 4

30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.

Step 5

Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.

Step 6

In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.

Step 7

In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.

Step 8

Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.

Step 9

Add 2–3 pieces of chicken to the hot oil and fry for 7–10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.

Step 10

Enjoy!