For the batter I used approximately 2:1 plain flour to corn starch to which I added cold water bit by bit to create a paste that would hold on to my chicken, but wasn’t too thick either. The flour mixture was seasoned with paprika powder, garlic powder, salt and pepper. My first try was a bit too wet so while coating the chicken I added a bit of extra flour. For the chicken I used boneless chicken thighs, thigh meat it much more succulent than chicken breast.
In a frying pan I added about an inch of oil. The amount at which my chicken would be nicely fried on one side. I don’t have a thermometer, but the oil was hot enough for the battered chicken to fry nice and slowly. I cooked 3 pieced together in my pan at a time. My theory is not to turn the chicken too often or too much oil will be absorbed by the batter. Remove from the oil when the crust has been cooked and slightly colored and put onto kitchen towel. The chicken (if not too thick) will have been cooked enough by now.
In the same oil I fried of some parboiled jacket potatoes cut into wedged. As a side dish I deseeded a cucumber cut it into thin slices and put those in a vinegar, sugar and water mixture.
Time for the 2nd frying. The oil can be slightly hotter now. The pieces of chicken have probably gone a bit soft after the first frying. Frying them the second time with fry off excess moisture and will turn the chicken pieces lovely and crispy. Fry until nicely golden brown.