Start by getting 2.5 lbs of squid tentacles and tubes. Cut the tubes into 1/2 inch rings and make sure to pat them dry as much as possible. To a bowl, add 2 cups of buttermilk and season with garlic powder, paprika, salt, pepper, and your favorite hot sauce. Then add in the squid and let it marinate in the fridge for 30 to 60 minutes (do not marinate any longer or the squid will become too soft). For the dredge, to a bowl add 1 cup all purpose flour, 1 cup rice flour, 1 cup of potato starch, and the same seasonings used in the marinade (besides the hot sauce, and optionally a little MSG). Toss the squid into the dredge (a little bit at a time) making sure to evenly coat each piece, and shake off any excess. Then fry in batches in high heat oil (heated to 375 degrees) until they’re golden brown, letting them rest on a cooling rack (it’s important to not let the oil temperature drop or else the breading will fall off).
