Egg-Free Crispy Chicken

Ingredients

• 1 kg chicken thighs
• 3 cups liquid milk
• 1 1/2 cups all-purpose flour
• 1/2 cup fine white cornstarch
• 3 tablespoons white vinegar
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried coriander
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon oregano
• 2 tablespoons dried minced garlic
• 1 teaspoon salt
• For more of Fatima's recipes see معكرونة نوي بالدجاج والكريمة

Method

1. Wash the thighs and then score them with a knife.
2. Marinate them in milk, vinegar, black pepper and salt and leave for one hour.
3. Mix the flour with the cornstarch and the remaining spices.
4. Prepare a bowl of very cold water. Dip each thigh in the flour mixture, then place it in the water for only a few seconds, then return it to the plate of flour and coat it on all sides.
5. Fry the chicken pieces in plenty of hot oil until cooked; it is best to fry over medium heat rather than high so they do not remain raw inside or burn on the outside.