Directions

1. 1

   Create the spice blend by mixing paprika, garlic powder, onion powder, cayenne pepper, black pepper, and dried thyme in a small bowl. Set aside.

2. 2

   In a bowl or deep plastic container, whisk together the milk, vinegar, egg, ½ teaspoon salt, and 1 tablespoon of the spice blend to create the marinade.

3. 3

   Place each chicken thigh between two pieces of baking parchment and flatten using a rolling pin until about ¼ inch thick. Transfer the flattened thighs to the marinade, cover, and refrigerate for at least 4 hours or overnight.

4. 4

   Combine the all-purpose flour, rice flour, turmeric, remaining spice blend (reserving 1 teaspoon), and a generous pinch of salt in a shallow bowl to create the coating mixture.

5. 5

   Remove the marinated chicken thighs from the refrigerator. Drain each thigh, reserving the marinade. One at a time, dredge each thigh thoroughly in the flour mixture, dip into the reserved marinade, then dredge again in the flour mixture, pressing to ensure a thick, even coating. Place coated thighs on a large plate.

6. 6

   Heat the sunflower oil in a shallow saucepan or deep-fat fryer to 175°C (347°F). Carefully lower 2 or 3 coated thighs into the hot oil and fry undisturbed for 3 minutes, maintaining the oil temperature between 160–170°C (320–338°F).

7. 7

   Flip the chicken thighs and fry for an additional 2–3 minutes until both sides are deeply golden and crispy. The internal temperature should reach 165°F (74°C).

8. 8

   Using a slotted spoon or tongs, transfer the fried chicken to a plate lined with paper towels to drain excess oil. Move the drained chicken to a wire rack and keep warm in a low oven (200°F/95°C) while frying the remaining batches.

9. 9

   Once all chicken has been fried, combine the reserved 1 teaspoon of spice blend with 1 tablespoon of flaky sea salt. Sprinkle this mixture evenly over the warm chicken just before serving.