Fried Chicken

Chicken pieces (thighs & drumsticks) 1 kg

Milk 250 ml

White vinegar or lemon juice 1 tbsp

Flour 250 g

Garlic powder 1 tsp

Onion powder 1 tsp

Paprika 1 tsp

Cayenne pepper ½ tsp

Salt 1½ tsp

Black pepper 1 tsp

Oil for deep frying

Mix milk and vinegar (or lemon juice), let sit for 5 minutes until it curdles

Soak chicken in the milk mixture for at least 4 hours, overnight is better

Mix flour, garlic powder, onion powder, paprika, cayenne, salt & pepper in a bowl

Remove chicken from milk, let excess drip off

Press each piece firmly into the seasoned flour until well coated

Heat oil to 175°C (350°F) in a deep pan or Dutch oven

Fry in batches, don't overcrowd, 12–15 minutes until deep golden brown

Check internal temp reaches 74°C (165°F)

Rest on a wire rack, not paper towels, to keep the crust crispy