Easy Crispy Fried Chicken
8 chicken pieces (mixed assortment of breasts, legs and wings)
2 cups coconut milk
4 tablespoons garlic powder (half for wet mixture + half for dry mixture)
2 tablespoons onion powder (half for wet mixture + half for dry mixture)
2 tablespoons sea salt (half for wet mixture + half for dry mixture)
Fresh ground black pepper to taste
3 cups all purpose flour
1 cup cornstarch
Vegetable or canola oil for deep frying
In a large mixing bowl, place the chicken, coconut milk, 2 tablespoons of garlic powder, 1 tablespoon onion powder, 1 tablespoon sea salt and freshly ground black pepper together, tossing until thoroughly mixed. Set aside to marinate for about 15 minutes.
In a large wok or frying pot, heat enough oil for deep frying on medium high heat.
In another large mixing bowl, combine the flour, cornstarch and remaining spices, salt and more ground black pepper, tossing these dry ingredients until evenly mixed. Once the oil has come up to heat, carefully dredge the marinated chicken through the dry ingredients, making sure to coat thoroughly. Slowly add the chicken to the hot oil. Fry the chicken for about 10 to 12 minutes on each side until thoroughly crispy and no more liquids ooze out of the chicken. Drain on a paper towel.
Depending on the size of your wok or deep frying method, you will probably have to do this in 2 to 3 batches. Serve the chicken very warm with your favorite dipping sauce. We recommend Apricot Plum sauce.