Marinate the chicken: Combine all marinade ingredients in a bowl or zip-top bag until smooth. Add the chicken thighs and massage to coat fully. Refrigerate for at least 3 hours.
Prep the coating: In a large bowl, whisk together all dry mix ingredients. In a separate small bowl, whisk the egg wash ingredients until combined.
Create the signature crumbles: Slowly drizzle the egg wash into the dry mix while mixing with your hands until the mixture forms fine, irregular crumbles.
Coat the chicken: Remove chicken from marinade and pat very dry. Press each piece into the crumble mixture, coating all sides evenly.
Fry: Heat oil in a deep pot to 170°C (340°F). Fry 1–2 pieces at a time for about 90 seconds until lightly golden.
Finish cooking: Transfer to a wire rack over a baking sheet and place in a preheated oven at 140°C (285°F) for 10 minutes.
Serve immediately: Drain on paper towels if needed and eat hot.
