In a bowl, combine the wet mixture with your chicken, making sure it is completely coated from the marinade. Cover and allow to marinate in the refrigerator for a minimum of 4hours, but the more the better (around 24hours). Eliminate at least 30 mins before you would like to use it in order to bring to room temp.
Meanwhile, combine all your dry mixture. I find this easiest in a little tray, however you might also utilize a bowl. Dip a part of your chicken to the mixture and completely coat. Really be certain that you make the mixture in each area of the chicken.
Heat enough oil to comfy cover the thickness of your biggest part of chicken. Dip a part of mix in, if it gradually sizzles to the surface you are all set. You want the oil to be approx 175c/350f (it will fall if the hens in, that is fine ). A moderate heat should get this.
In batches of 3 (4 maximum ) lightly place your chicken in the oil. Deep fry for 6-8 mins on each side until deep gold and white throughout the middle. If you are not confident deep skillet just check with a single piece . Place each slice on a cable rack when completed and sprinkle with salt to draw out the final piece of moisture. The chicken needs to be hot with all the juices running clean.