Directions

1. Trim any excess fat from the chicken thighs, and butterfly them if necessary to create an even thickness across each thigh.
2. In a bowl, prepare the dry dredge by mixing together the flour, cornflour, ½ tbsp hot sauce, ½ tsp ground white pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chilli powder, and ½ tsp salt.
3. In a separate bowl, prepare the wet batter by whisking together the eggs, ½ tbsp hot sauce, ½ tsp ground white pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chilli powder, and ½ tsp salt.
4. Pour 2-3 tablespoons of the wet mixture into the dry dredge and mix well. This creates small clumps that will give extra crispiness to the final fried chicken.
5. Preheat the oil to 180°C / 350°F in a deep pan or fryer.
6. Dredge each chicken thigh in the dry mixture, shaking off any excess, then dip into the wet batter, allowing any excess to drip off. Return each thigh to the dry dredge for a final coat, and place on a tray with a wire rack until ready to cook.
7. Carefully place the chicken into the hot oil without overcrowding the pan. Fry for 8–10 minutes, or until the chicken is golden brown and cooked through. To check for doneness, the internal temperature should reach 70°C / 160°F in the thickest part of the chicken.
8. Place the fried chicken on a wire rack to drain, sprinkle with a little extra salt if desired, and serve hot.