Instructions
- Cut Chicken into tender-sized pieces.
- Season Chicken with sea salt and freshly ground black pepper.
- Combine all Marinade ingredients in a bowl and add Chicken. Marinate for at least 4 hours, or overnight.
- In a separate bowl, whisk together all Breading ingredients.
- Remove Chicken from Marinade and dredge in Breading, ensuring each piece is fully coated. Shake off excess.
- Heat Peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
- First Fry: Fry Chicken in batches for 3-4 minutes, until lightly golden. Remove and drain on a wire rack.
- Increase oil temperature to 375°F (190°C).
- Second Fry: Fry Chicken again in batches for 2-3 minutes, until deeply golden brown and crispy.
- Remove Chicken from oil and drain on a wire rack.
- Combine all Sauce ingredients in a small bowl.
- Serve Chicken Crispers immediately with Sauce for dipping.
