• Wash and pat dry the chicken pieces.
• Season chicken with salt, garlic powder, onion powder, paprika, black pepper, curry or thyme, and ginger powder.
• Mix milk and egg, then pour over the chicken and marinate for at least 1 hour or overnight for best flavor.
• Combine flour, cornstarch, baking powder, salt, paprika, and black pepper in a bowl.
• Remove chicken from marinade and coat well in the flour mixture, pressing firmly so it sticks.
• Heat oil in a deep pan over medium heat.
• Fry chicken in batches until golden brown and crispy, about 12–15 minutes, turning occasionally.
• Remove and drain on a rack or paper towel.
Thank you for visiting the site
