Slice the chicken thighs into chicken tender sized pieces and place them into a tupperware or ziploc bag, along with the remaining ingredients except flour and marinade 12 to 24 hours.

When you’re ready to cook, heat 2 inches of oil in a deep thick bottomed pan.  (I use an enameled cast iron dutch oven.)

Dredge the chicken pieces in flour to coat, and then dip them back into the marinade before you dredge them in flour a second time.  (The double dredging is key to a good crispy coating.)

Fry, turning once, until the coating is cooked to a deep brown color.  Remove to drain on paper towels before serving with your favorite dipping sauce.