Christine's perfect fried chicken

Cut up 1 whole chicken into portion-sized pieces (about 6)

Marinate overnight in:
    1/2 c olive oil
    1/2 c vinegar
    1 c orange juice
    3 cloves garlic, crushed
    1 tbsp curry
    1 tsp salt

Heat up about 1 cm oil in a frying pan. to about 375 F.

Combine:
    1 c flour
    1 tbsp flour
    1 tbsp pepper
    1.5 tbsp curry
    0.5 tsp salt
    0.5 tsp garlic powder (powdered dehydrated garlic)

Beat two eggs in a bowl.  (Do not add milk.)

Let the excess marinade drip off of each piece of chicken, then batter in egg followed by the flour mixture.  Fry until the juice in the chicken runs clear, turning every 5-7 minutes.  (About 25 minutes total.)

Sources:  Marinade adapted from Yucatan marinade.  Everything else from me.

Notes:  The marinade is the crucial bit because this makes the difference between this chicken and regular fried chicken.  If you omit the marinade, you will get standard American fried chicken.  The spices can be played with.  Parsley, marjoram, and chili powder all make good ingredients.