The evening before, wash chicken parts, dab dry and mix with 400 g buttermilk. Cover and put in a cool place overnight.
The next day drain chicken parts and let them drain well. Put the chicken pieces in a pot and cover with water. Bring to the boil and cook over medium heat for about 25 minutes. Drain and let cool down briefly.
For the breading, beat the egg whites until stiff. Fold into the remaining 400 g buttermilk. Mix flour, baking powder, fried onions, coriander, pepper, paprika and sea salt.
Heat the oil in a deep fryer or pot to approx. 170 °C. First pull the chicken pieces one after the other through the egg white-butter milk mixture and then turn them in the flour mix. Fry in hot oil for approx. 3 minutes until golden brown and crispy.
Drain on kitchen paper. Barbecue sauce, aioli and Coleslaw taste good with it.