In a bowl, combine all the marinade ingredients except the chicken. Place the chicken pieces into a large gallon-sized resealable bag, then pour the marinade over the chicken. Seal the bag and let it sit in the fridge for at least 2 hours.

In another bowl, combine all the ingredients for the dredge, mixing them thoroughly.

In a frying pot, heat 5 cups of oil to 350°F (175°C).

Take one piece of chicken at a time out of the marinade and place it in the dredge mixture, ensuring it's fully coated. Set the coated chicken on a wire rack to rest for at least 10 minutes. Dredge it again in the flour mixture. Repeat the process for all the chicken pieces.

Once the oil is ready, fry the chicken for 3-5 minutes per side or until the internal temperature reaches 165°F (75°C). Remove and place on a wire rack to drain.

Repeat the frying process until all the chicken is done.

Make the sauce by combining all the ingredients together in a bowl. Serve and enjoy!