*ingredients:
°500 ml (2 cups) buttermilk
°3 crushed garlic cloves
°1 egg
°15 ml (1 tablespoon) paprika
°10 ml (2 teaspoons) dry mustard
°10 ml (2 teaspoons) salt
°12 chicken thighs (about 1.5 kg)
°500 ml (2 cups) flour
°5 ml (1 teaspoon) onion powder
°5 ml (1 tsp) garlic powder
°5 ml (1 teaspoon) cayenne pepper
°750 ml (3 c) vegetable oil (approx.)
* Preparation:
In a large bowl, whisk together the curd, garlic, eggs, paprika, mustard, and half the salt. Add chicken thighs and toss to prepare. Leave it for 15 minutes, or cover and refrigerate for 24 hours or less.
In a large bowl, whisk together flour, onion, garlic powder, cayenne pepper, and remaining salt. Remove chicken thighs from marinade and pass them one by one in preparation.
Return the thighs to the yogurt mixture and flip them over. Stir them back into the flour and place them on a large baking tray lined with wax paper. Let it stand for 15 minutes.
In the meantime, pour the oil into a large, heavy-bottomed frying pan or saucepan with a height of at least 5 cm; Do not fill the pan more than half full. Heat over medium heat until thermometer reads 180°C (350°F).
Fry the chicken thighs several times at a time, turning them occasionally and keeping the temperature at 150°C (300°F).
Leave for about 15 minutes, until golden and the juice that comes out when pierced is clear (internal temperature 82°C (180°F).
Place on a large plate lined with a paper towel and leave to cool.
Enjoy !
