Step 1: Prepare the Dry Coating Mix

In a large bowl, combine 200g plain flour, 2 tsp chilli powder, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp salt, and 2 tsp paprika. Mix well with a fork until all ingredients are evenly combined and the flour has a uniform color.

Step 2: Prepare the Wet Coating

In a separate shallow dish, beat 2 eggs until well combined and slightly frothy. This will be your wet coating for the chicken.

Step 3: First Egg Dip

Take one chicken drumstick and dip it completely into the beaten egg, ensuring it is fully coated on all sides.

Step 4: First Flour Coating

Transfer the egg-coated chicken to the dry flour mixture. Coat it thoroughly, pressing the flour onto the chicken to ensure it adheres well.

Step 5: Second Egg Dip

Dip the flour-coated chicken back into the beaten egg for a second wet coating. This double-coating method helps create a thicker, crispier crust.

Step 6: Second Flour Coating and Shake Off Excess

Return the chicken to the dry flour mixture for a second coating, ensuring it's completely covered and pressing the flour firmly. Gently shake off any excess flour. Repeat this double-coating process for all remaining chicken pieces.

Step 7: Heat the Oil

Heat a sufficient amount of vegetable oil in a deep pan or pot over medium-high heat until it reaches deep-frying temperature (around 175°C / 350°F). You can test the oil by dropping a small pinch of flour; it should sizzle immediately.

Step 8: Deep Fry the Chicken

Carefully place the coated chicken drumsticks into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Deep fry for approximately 5 minutes until the chicken starts to turn golden brown.

Step 9: Flip and Continue Frying

Using tongs, flip the chicken pieces over to allow both sides to cook evenly. Continue frying for another 5 minutes, or until the chicken is cooked through, the juices run clear, and the coating is a deep golden brown and crispy.

Step 10: Remove and Serve

Carefully remove the crispy fried chicken from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce, such as ketchup or sweet chilli sauce, and a side of fries.

• Ensure the oil is at the correct temperature (around 175°C / 350°F) for even cooking and crispiness. If the oil is too cold, the chicken will be greasy; if too hot, the coating will burn before the chicken cooks through.

• Do not overcrowd the pan when frying, as this can lower the oil temperature and result in soggy chicken. Fry in batches if necessary.

• Shake off excess flour after each coating to prevent a thick, doughy crust and ensure a crispier texture.

• For a spicier kick, increase the amount of chilli powder or add a pinch of cayenne pepper to the flour mixture.

• Marinate the chicken in buttermilk for at least 30 minutes (or overnight) before coating to tenderize the meat and add extra flavor.