Cut the Boneless, Skinless Chicken Thigh (6) up into 1-inch sized and put them in a bowl or plastic bag with Buttermilk (1 cup), Water (1/4 cup) and Salt (1 tablespoon). Refrigerate for a minimum of 4 hours, but it’s best to leave it overnight.
In a medium bowl, beat the Egg (2) and set aside.
In another bowl, combine Potato Starch (1/2 cup), All-Purpose Flour (1/2 cup), Garlic Powder (3 teaspoon), Salt (1 1/2 teaspoon), Onion Powder (1 teaspoon), Paprika (1 teaspoon), Cayenne Pepper (1 teaspoon), Ground Black Pepper (1 teaspoon), and Ground Cumin (1/2 teaspoon) and set aside.
Place Cooking Oil (to taste) in the deep fryer and set to 320 degrees F (160 degrees C). If you are using a high wall pot over the stove, set the heat to medium-low.
One by one, take each chicken piece and lightly coat the flour mix and dust off the excess flour. Then coat it with the egg mixture, then again in the flour mixture. Optional: Repeat the egg and flour mixture steps a few more times if you want a thicker batter.
Deep fry the chicken in batches for 1 minute, then let the chicken rest on a paper towel-lined plate to absorb excess oil. Repeat with all the pieces.
Set the deep fryer to 350 degrees F (177 degrees C). If you are using a high wall pot over the stove, set the heat to medium.
Add the chicken back in and cook it for 3-4 minutes.
Let it cool on newspaper or paper towel for a few minutes. Serve with your favorite dipping sauce and enjoy!