Ingredients
For the Chicken
• 1 kg chicken pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning powder
• 1 tablespoon ginger and garlic paste
• 2 tablespoons hot pepper sauce or blended pepper
• ½ cup milk (125 ml) or buttermilk
For the Crispy Coating
• 2 cups all-purpose flour (250 g)
• ½ cup cornflour/cornstarch (60 g)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon thyme
• ½ teaspoon baking powder
• 1 egg
• ½ cup cold water (125 ml)
For Frying
• Vegetable oil, enough for deep frying
Instructions
Wash and pat the chicken dry. Place it in a large bowl and add salt, black pepper, paprika, curry, thyme, garlic powder, onion powder, seasoning, ginger-garlic paste, pepper sauce and milk.
Mix very well until every piece of chicken is fully coated. Cover and allow it to marinate for at least 1 hour. For deeper flavour, refrigerate for several hours.
In another bowl, combine the flour, cornflour, salt, black pepper, paprika, garlic powder, onion powder, thyme and baking powder.
In a separate bowl, whisk the egg with the cold water.
Dip each marinated chicken piece into the flour mixture, then into the egg mixture, and back into the flour mixture. Press the flour firmly onto the chicken to create those delicious rough, crispy flakes.
Allow the coated chicken to rest for about 10 minutes.
Heat enough oil over medium heat. Carefully fry the chicken in batches until golden brown, crispy and fully cooked inside.
Remove the chicken and place on a wire rack or paper towel to drain excess oil.
Serve hot and enjoy your crispy, crunchy, juicy fried chicken! 
TRESH CAKES TIP: Don’t overcrowd the frying pan. Frying in batches helps the chicken stay crispy and cook evenly.
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