MAKING:

1. To the chicken pieces, add the salt, black pepper, paprika, rosemary, cayenne and 21 seasoning salute seasoning in a large bowl to coat.

2. Stir together the buttermilk mixture, then add the chicken pieces until the chicken is coated. Refrigerate for up to 4 hours (1 hour minimum)

3. Combine the unflavored protein powder, salt, paprika, cayenne, garlic powder, and onion powder in a large dish.

4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.

5. Heat peanut oil in a large Dutch oven to 330 degrees F (165 degrees C). Add all the chicken to the heated oil and cook for 16 minutes total, turning periodically.

6. Remove chicken pieces from the oil, and transfer to a cooling rack that is set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

SERVING:

7. Serve and Enjoy!