Crispy Fried Chicken

7-8 chicken pieces (thighs,drumsticks,etc), but not breasts

For seasoning

3 tsp paprika

1 tsp black pepper

1 and 1/2 tsp salt

1 tsp chicken cube

2 tsp ginger powder/puree

2 tsp onion powder/puree

1 tsp garlic powder/puree

2 tsp soy sauce (optional)

1 tsp all spice (optional)

For dredging

1 cup all purpose flour

1/2 tsp paprika

1/2 tsp salt

1 tsp tumeric+ 1 tsp curry powder / 2 tsp curry powder

as needed Water,

For frying

as needed Vegetable/Canola oil,

Season the chicken, making sure to coat all sides. Cover and let marinate for at least 1 hour or overnight.

After, in a bowl, combine all the ingredients for dredging and mix well to combine.

Also in another bowl, pour in about 2 cups of room temperature water.

Coat the chicken pieces one at a time. Coating in the flour mixture first. Shake off any excess flour and then put the chicken in the water. Let it sit in the water for about 15 - 20 seconds and coat again in the flour mixture. Shake off any excess and place on a rack or plate as you prep the rest.

Once all the chicken is coated. Heat up the oil in a heavy bottom saucepan over medium high heat. Heat until hot enough to fry the chicken without it browning too quickly.

Lower the heat to medium low and fry the chicken for about 10 - 20 minutes depending on how thick the chicken is. Flip halfway through.

Fry the chicken in batches so as not to over crowd. Sprinkle some salt on the chicken right after taking it out of the oil.

Serve. Enjoy!