In a large bowl, cut the chicken into 10 - 12 pieces.
Rinse chicken in vinegar or lime water, then drain off excess liquid.
Season the chicken with salt, black pepper, garlic powder, onion powder, paprika, thyme, basil, and allspice. Set aside.
In a medium bowl (or food-safe bag), combine the 'dry-mix' - flour, corn starch, baking powder, onion powder, curry powder and salt. Mix well.
In another medium bowl prepare the 'wet-mix'. Add the eggs, milk, hot sauce, onion powder, garlic powder and salt, then use a large fork or whisk to lightly combine.
Start the coating process by placing the chicken into the wet mix first.
Working with one piece of chicken at a time, use tongs or a fork to place the chicken into the wet mix, then flip the chicken several times until it is completely coated.
Next, add each 'wet' piece of chicken, one at a time, to the dry-mix, then flip it around to coat it thoroughly.
Set aside the battered chicken on a large plate until the oil is adequately hot for frying.
Preheat cooking oil in the frying pan on high for about 3 - 4 minutes. The cooking oil is ready when tiny bubbles forms around lightly sprinkled flour.
Use tongs or a large fork to gently place each piece of chicken into the hot oil.
Starting with your chicken breasts, fry each side for approximately 3 - 4 minutes.
For the remaining pieces of chicken, fry for approximately 15 minutes, turning them every 5 minutes.
Poke each piece of chicken with a large metal fork to check ‘doneness’. When the juices from the chicken run clear, the chicken is ready to be removed from the oil.
Place each piece of chicken in a large plate or bowl lined with paper towel to absorb the excess oil.
Serve your delicious crispy fried chicken with your favourite side dish.
Bless up & enjoy it!
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