To begin, place raw chicken pieces in a large mixing bowl, sprinkle with bi-carb soda and toss chicken until  completely covered. Refrigerate chicken for 20 minutes.

After 20 minutes, place chicken in a colander and rinse chicken under cold tap water for about 20 seconds to remove bi-carb powder - shake off any excess water.

Next, pour buttermilk into a large mixing bowl (rinse and dry if using same bowl from 'bi-carb' marinade). Then return the chicken to the buttermilk 'bath', making sure it's completely emersed in the buttermilk.

Refrigerate chicken for at least an hour, (this step is optional if you are short of time).

 While chicken is marinating in buttermilk, prepare seasoned flour by combining; Vegeta seasoning, garlic powder, pepper, salt and flour in a large, flat bowl.

After chicken has had about an hour in the 'milk bath', remove from fridge and coat each piece of chicken in the seasonsed flour mix.

For an extra crispy result; cover each piece a second time with the flour mix (I have doubled the seasoned flour mix to allow for this - no need to dip in buttermilk a second time).

To cook the chicken:

Heat oil, on a stovetop, on the highest setting, (make sure all handles are turned in for safety). 

After oil has been heating for about 5 minutes, it should be ready for deep frying.

Check oil is ready by placing a drop of buttermilk that has been rolled in flour, if it sizzles and turns golden, oil is ready for deep frying. 

Very carefully place chicken pieces in the oil, about 5 pieces at a time.

*Cooking multiple pieces at a time, slows down the deep frying and ensures that the pieces have time to cook on the inside.

When chicken turns deep golden, use tongs to carefully remove each piece, shaking any excess oil back into the wok as you go. 

Place each piece of chicken into a baking dish, uncovered.

Don’t drain on absorbent paper as this will cause the chicken to go soggy.