Place chicken in a bowl season with some salt, crushed garlic, hot sauce and your seasoning. Pour milk over the marinade chicken, transfer to a ziploc bag and refrigerate for at least 4 hrs or overnight...depends o you.
Double dip the chicken in the remain fresh milk and let it rest for 10-15 mins, while heating up the oil. Once the oil is hot, place chicken carefully in the hot oil. Nut please don't over crowd the pan. Fry chicken till golden brown turning once every 10mins depending on the sizes of each piece..
In another bowl, whisk together all the dry ingredients. Flour cornstarch, baking powder, salt, red chilli pepper podwer, garlic podwer, onion powder, white pepper, black pepper and others...
Remove chicken from the marinade milk. Then dredge in flour mixture shaking off excess flour.
Once it's done, remover from oil and place on paper towers to drain off oil... I like to place the chicken on a rack, place in the oven for 5 mins, so it cooks through properly and gives it that extra crunchiness that makes it sooo yum.
