Fried Chicken (KFC Style)

Method

1. In a bowl, combine eggs, coconut milk, vegetable yogurt, smoked paprika, garlic powder, thyme, salt, and pepper. Mix well to create the marinade.
2. Add the chicken legs to the marinade, coat thoroughly, and let rest (preferably overnight in the refrigerator) for at least a few hours.
3. For the barbecue sauce: In a pan, heat olive oil and sauté chopped onion and garlic until softened. Add fennel seeds and cook briefly.
4. Add ketchup and tomato passata (or concentrate). Stir in a dash of soy sauce. Simmer for 10-15 minutes.
5. Transfer the sauce to a blender, add liquid smoke to taste, and blend until smooth. Set aside.
6. For the coating: Mix about 3 parts all-purpose flour with 1 part corn starch. Add a pinch of paprika and stir.
7. Sprinkle a small amount of the marinade into the dry mix and rub with your fingers to create small clumps (these become extra crispy bits).
8. Dredge the marinated chicken legs in the flour mixture, pressing firmly to coat all sides.
9. Heat a generous amount of vegetable oil in a large pot to 165°C (330°F). Carefully add the coated chicken legs and fry for 10 minutes (first fry).
10. Increase the oil temperature to 180°C (350°F) and fry the chicken for another 2–3 minutes until golden and very crispy.
11. Remove the chicken and drain on paper towels. Season with a pinch of salt.
12. Serve the fried chicken with the homemade barbecue sauce and garnish with fresh thyme leaves if desired.