Crispy Fried Chicken

Ingredients:

12 Chicken Pieces (with or without skin)
3 Cups All Purpose Flour
1 ½ Cup Cornstarch
1 ½ Tablespoon Chili Powder
1 Teaspoon Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Ginger Powder
1 Tablespoon Onion Powder
3 Teaspoons Salt
1 Teaspoon Salt (for marinating)
2 Teaspoons Black Pepper
1 Teaspoon Black Pepper (for marinating)
2 Teaspoons White Pepper
3 Cups Yogurt
1 Cup Milk
Vegetable Oil

Preparation

1. In large bowl mix yogurt, milk, 1teaspoon salt, 1teaspoon pepper and mix well.
2. Place each piece of chicken in same bowl making sure each piece is thoroughly covered with yogurt mixture. Wrap with saran wrap and place in refrigerator for 2 to 3 hours. Overnight is best.
3. In bowl incorporate flour, cornstarch and dry ingredients – mix well.
4. In large Ziploc bag pour ½ flour mixture. Take 3 to 5 chicken pieces, place in flour mixture. Close Ziploc and shake well. Do same with remaining chicken pieces and flour mixture. Making sure each chicken piece is covered completely.
5. Place floured chicken pieces on rack (or tray), cover with towel. Let set for about 1 hour or until flour on chicken pieces is moist in texture.
6. Take a deep frying pot (iron skillet is best), pour vegetable - should cover ¾ of pan or skillet. Place on high medium heat. Do not overheat oil. Do not want the oil to burn.
7. Gently place floured chicken pieces in oil. Do not overcrowd.
8. Cook for about 8 to 10 minutes. Turn chicken pieces and cook for another 8 to 10 minutes. If well done is preferred cook for an extra 3 minutes.
9. Take pieces from oil and place on paper towels to let oil absorb.
10. Serve hot. Freeze in Ziploc for up to week.