Start by placing the chicken breasts into a large mixing bowl. Pour the buttermilk over them, ensuring they are fully submerged. Add the paprika, cayenne pepper, garlic powder, onion powder, and salt to the bowl. Mix everything well so that the spices are evenly distributed. Cover the bowl with plastic wrap and put it in the fridge. Let the chicken sit for at least 2 hours, or better yet, overnight, so it soaks up all the flavors.

While the chicken is marinating, you can prepare the coating. In a separate shallow dish, combine the all-purpose flour, baking powder, and cornstarch. Stir until these dry ingredients are well blended. This mixture will give the chicken its signature crispy texture. Set this aside until the chicken has finished marinating.

Take the marinated chicken out of the fridge. One by one, remove each piece from the buttermilk, let the extra drip off, and coat it well with flour. Do this for all the chicken breasts and place them on a plate for frying.

Pour vegetable oil into a large skillet or deep fryer, filling it with enough oil to cover the chicken pieces fully. Heat the oil until it reaches 350°F. Carefully place the coated chicken pieces into the hot oil and cook them in batches if needed to prevent overcrowding. Fry until they’re golden brown and fully cooked, about 5-7 minutes per side.

When each batch of chicken is ready, use tongs or a slotted spoon to take the pieces out of the oil. Put them on a plate with paper towels to soak up any extra oil. Use a meat thermometer to make sure the chicken is cooked to 165°F inside.

Once it’s drained and ready, serve the Cantina Chicken hot and enjoy its crispy, tasty flavor, just like Taco Bell’s popular dish.