All ingredients ready? Let's begin!
Wash chicken thighs, then pat them dry with paper towels.
In a large bowl, mix salt, ketchup, soy sauce, lemon juice, garlic paste, ginger paste, black pepper, and optional MSG. Add chicken thighs and coat evenly with marinade.
Cover the chicken, put it in the fridge, and let marinate for at least 2 hours. Then remove from the fridge and let it sit at room temperature for 30 minutes.
In a deep-dish baking tray, prepare the dry coating. Sift together flour, corn flour, chili powder, garlic powder, salt, and optional turmeric powder.
In a separate medium-sized bowl, add buttermilk, salt, pepper, chili powder, and garlic powder, and whisk together.
Take one piece of chicken, coat it thoroughly in the flour mixture, then dip it in the buttermilk, and coat it again in the flour mixture. Make sure you get a nice layer of flour for extra crunchy results. Place coated chicken on a clean plate.
Repeat step 4 until all the boneless chicken thigh pieces are coated.
Heat the oil for frying on medium-high heat. It should be at 350°F, not hotter.
Carefully place coated chicken thighs in oil in small batches and fry for 12-15 minutes until golden and crisp.
When golden and crisp, remove chicken and place it on a wired rack to cool.
Serve fried chicken hot with your favorite dipping sauce. I recommend salsa verde. Enjoy!