Marinade:
- 4 boneless chicken thighs, cut into ½” pieces
- 4 garlic cloves, crushed
- 1 small yellow onion, chopped
- 1 bunch parsley, chopped
- 4 Tbsp (40g) lemon juice
- 1 Tbsp (12g) olive oil
- 1 Tbsp (3g) oregano
- ¼ tsp (2g) ground cumin
- ⅛ tsp (>1g) white pepper
- ⅛ tsp (>1g) cayenne powder
- Kosher salt to taste
Dredge:
- 2 cups (250g) all-purpose flour
- 1 tsp (6g) baking powder
- 1 cup (240ml) vegetable oil for frying
- Kosher salt to taste
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