Crispy Turmeric Chicken with a Zesty Kick

1.In a large bowl, combine turmeric powder, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper. Mix well to create a spice blend.

2.Add the chicken thighs to the bowl and coat them thoroughly with the spice blend. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

3.After marinating, pour the buttermilk into a separate bowl. Dip each chicken thigh into the buttermilk, allowing any excess to drip off.

4.In another bowl, mix together the all-purpose flour and cornstarch. Dredge each buttermilk-coated chicken thigh in the flour mixture, ensuring an even coating. Shake off any excess flour.

5.In a large skillet or deep frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

6.Carefully add the coated chicken thighs to the hot oil, skin side down. Fry in batches if necessary to avoid overcrowding the pan. Cook for about 7-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

7.Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

8.In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, and hot sauce to create the zesty dipping sauce. Adjust seasoning to taste.

9.Serve the crispy turmeric chicken hot, garnished with fresh parsley, alongside the zesty dipping sauce.