Prepare the coating:
In a wide dish or large bowl, combine the flour with smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt. Stir well to evenly distribute the spices throughout the flour.
Dredge the chicken:
Working one piece at a time, remove the chicken from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing gently to ensure a good coating. Shake off any excess flour and set aside on a plate or rack.
Fry in batches:
Carefully lower the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches, depending on the size of your pot, for 12 to 15 minutes, turning occasionally. The chicken should be golden brown, crispy, and reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
Drain and rest:
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 10 minutes before serving—this allows juices to redistribute and the crust to set for maximum crunch.
