In a large bowl, combine all Marinade ingredients.
Add Chicken to the marinade, ensuring all pieces are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
In a separate large bowl, whisk together all Dredge ingredients.
Remove Chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat.
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the oil and place on a wire rack to drain excess oil. Serve immediately.
In a large bowl, combine all Marinade ingredients.
Add Chicken to the marinade, ensuring all pieces are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
In a separate large bowl, whisk together all Dredge ingredients.
Remove Chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat.
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from the oil and place on a wire rack to drain excess oil. Serve immediately.
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