Pat dry the chicken with paper towels and place them in the fridge for a minimum of 3 hours or overnight to air-dry them out. If you're short in time, you may just pat them dry well with paper towels.
Place chicken in a large bowl or large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.
Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to 24 hours.
In a large bowl or plate, whisk together the flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper. Thoroughly mix until fully combined.
Baking the Chicken
Preheat Oven 375 Degrees F. Then Line baking pan with foil paper- coat with cooking spray.
Remove all the marinated chicken from the buttermilk . Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process, too.
Let the chicken rest in a single layer in a baking sheet pan for about 10-15 minutes. This will help the coating to stay on.
Place the baking pan into the 375 degrees F. oven and bake for 45- 50 minutes or until the chicken meat is no longer pink and its juices run clear. You may do a test by piercing the chicken with a fork.
To achieve a crispy chicken without burning it outright, the chicken should be air-dried by placing it inside the fridge for a minimum of 3 hours or preferably overnight.
To substitute buttermilk, mix 1 cup of whole milk + 1 tbsp lemon juice or vinegar for every cup of buttermilk. Stir the milk mixture and let it sit for 5 minutes until thickened or curdled slightly before using it.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.