I haven't found better fried chicken than this Thai version. Super crunchy outside, tender and juicy inside, and not oily. To me, the best way to eat it is with lots of Thai chili sauce. This is a good start. Young coconut juice is a great finish.
Mine is actually baked..... Drown chicken in buttermilk in the refrigerator overnight. Shake to drain excess, place in a 1 gallon Ziplock filled with the following and shake... 3/4 cup almond flour 1/4 cup coconut flour 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. garlic salt or powder 1/4 tsp. paprika Melt 2 Tbsp. Coconut Oil, Ghee, or Butter in a baking pan or dish and place the coated chicken into the dish keeping about 1/2" spacing. Place the baking dish into a preheated 400 degree oven for 30 minutes, the turn the chicken and bake for another 15 minutes. juices should run clear and chicken should be done to the bone.
Gotta say, after Chinese, Thai is a fave of mine. Not able to take the full heat, but sure is tasty stuff. Got nearly fat on kao pahd gai and kao pahd moo in just two weeks in country.
If the fried chicken tastes bad enough to need chili sauce ... it can't be very good.... (So sue me I'm Southern...)
hahahahah u dam right my friend You need some popeyes or churches!!!! u need to put some tonys in your batter
I make my fried chicken by assembly line. Chicken pieces/tenders in one bowl, next bowl is eggs with garlic/onion and a little half&half, next bowl is bread crumbs mixed up with italian seasoning and parmesan cheese, then the frying pan, then the paper towel'd plate. It's very time consuming so I don't make it that often.
I've had Popeye's and Church's. Not as good as Thai place. When that skin is so crispy, it's like bacon...
Because southern fried chicken is Magic ! It's more about the Touch with a cast iron skillet than the many different recipes.