Step 1

To make the spice mixture for the chicken, whisk to combine the respective ingredients for both the KFC and Barbeque seasonings in separate mixing bowls. You can also combine the ingredients in a resealable container and shake well. Break up any clumps and shake again to completely mix. Set aside any excess seasonings for future use.

Step 2

Pat dry the chicken pieces. Then, combine the water, salt, and MSG or flavor enhancer. Mix until dissolved. Add the chicken to the mixture, cover, and refrigerate for 4 hours, turning the chicken as needed.

Step 3

In a large bowl, combine all the seasoned flour ingredients except the flour and baking powder. Break up any clumps then whisk to mix well.

Step 4

Add both flour and cornstarch in a separate bowl and mix until combined. Then in another bowl, prepare the coconut milk.

Step 5

Remove the chicken from the marinade and put it in the bowl with the seasoned flour mixture. Dredge properly and remove from the bowl. Dip each chicken into the coconut milk, then return the wet chicken into the flour mixture again to coat. Toss until slightly clumpy.

Step 6

Place the double-breaded chicken on a platter for 15 to 20 minutes to rest.

Step 7

Preheat a deep skillet or pot with vegetable oil or shortening to 315 degrees F.

Step 8

Put the breaded chicken into the pot with the heated oil and fry for 15 to 20 minutes, or until the chicken is cooked through and golden brown. Flip them halfway through cooking.

Step 9

Drain the chicken on the wire rack over paper towels. Repeat until all the chicken is fried.

Step 10

Serve immediately with gravy and your choice of cooked potatoes.