Ingredients   
  1 kg chicken thighs, or breast
  5-6 tbsp flour
  200gr  bread crumbs (optional)
  1 tsp salt to taste
  1/2 tsp curry powder
  ¼ tsp black pepper
  ¼ tsp paprika
  ¼ tsp thyme
  ¼ tsp cumin
  1 cup milk/yogurt
  1 cup canola oil for frying

 Preperation
  You can take out the skin and bones, also cut them into small pieces or fry them whole.
  I’ve take out the skin and bones, then fried the thighs whole, salt the chicken pieces all,
  over rubbing with your hands, dip the chicken pieces into flour and season the flour with,
  paprika, pepper and any other spices you like, then, dip the chicken pieces into milk/yogurt.
  Mix the dry bread crumbs and the remaining flour, dip all the chicken pieces into it.
  Place the coated chicken pieces on a cookie sheet or tray and cover with a clean dish towel,
  or waxed paper. Let sit until the flour is of a paste-like consistency,this is crucial!, fill a large skillet,
  with oil and heat until very hot, place as many chicken pieces as the skillet can hold.
  Brown the chicken over high heat on both sides, then, reduce the heat and cover the skillet.
  Let cook for 20-30 minutes till the chicken get tender, remove cover and raise heat again and continue,
  to fry until crispy. You can skip the last step if you don’t want the chicken to be crispy.
  Place the fried chicken on paper towel. Enjoy