|8||chicken legs (whole)|
|200 g||all-purpose flour|
|2 tbsp||garlic powder|
|2 tbsp||onion powder|
|1 tbsp||baking powder|
|vegetable oil for deep frying|
Sparkling wine elevates a dish like fried chicken into something sublime. Choose one with a moderate level of sweetness, such as a fine Brut style Spanish Cava. Its floral aromatics and zesty citrus flavors offer a subtle complexity and cut the richness of the meat.
Preheat oven to 200°C/400°F. In a small bowl, mix together garlic powder, onion powder, salt, pepper, and paprika.
Carefully cut chicken legs in half at the joint. Rub them generously with spice rub, setting any excess spice rub aside.
In a large bowl, whisk together egg, water, and Tabasco. In a separate large bowl, whisk together flour, baking powder, a pinch of salt, and the excess spice rub.
Dip chicken pieces in the egg mixture until well coated on all sides. Lightly shake to remove excess liquid. Then dredge chicken in flour mixture until a thick and even crust is formed. Repeat these steps for a thicker crust if desired.
Preheat frying oil over medium-high heat in a large, deep frying pan. The right temperature is reached when small bubbles form when a wooden spoon is held into the oil. Fry chicken pieces in batches until brown and crispy for approx. 3 - 5 min. Transfer to a lined baking sheet and bake in a preheated oven at 200°C/400°F for approx. 10 - 15 min. Remove from oven and enjoy with lemon wedges and dipping sauces of your choice!