Servings: 4

Ingredients For Marinating: 

• 8 chicken drumsticks 

• 1 cup buttermilk 

• 2 eggs 

• 1/2 tablespoon garlic powder 

• 1/2 tablespoon onion powder 

• 1/2 tablespoon paprika powder 

• 1/2 - 1 teaspoon black pepper powder 

• 1/2 teaspoon white pepper powder 

• 1/2 teaspoon ginger powder 

• 1/2 tablespoon cayenne pepper 

• 1 teaspoon salt  

Other Ingredients: 

• 2 tablespoons garlic powder 

• 2 tablespoons onion powder 

• 2 tablespoons paprika powder 

• 1 tablespoon cayenne pepper 

• 1/2 tablespoon ginger powder 

• 1/2 tablespoon black pepper 

• 1/2 tablespoon white pepper 

• 1/2 teaspoon dried thyme  

• 1/2 teaspoon dried basil  

• 1/2 teaspoon dried oregano  

• Salt to taste 

• 1 tablespoon ground black pepper 

• 1 1/2 cups all-purpose flour 

• Oil for deep frying   

Method: 

1. In a big bowl, mix the buttermilk and egg thoroughly. 

2. Add the chicken to the mixture, cover the bowl, and let it sit in the fridge for 30 minutes or overnight.

3.  After the chicken has soaked, please remove it from the buttermilk mix. 

4. Add 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 tablespoon paprika, 1/2 - 1 teaspoon black pepper, 1/2 teaspoon white pepper, 1/2 teaspoon ginger powder, 1/2 tablespoon cayenne pepper, and 1 teaspoon salt over the chicken.

5. Coat the chicken with the spices and let it sit for another 60 minutes. 

6. Meanwhile, in another large bowl, mix 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1/2 tablespoon ginger powder, 1/2 tablespoon black pepper, 1/2 tablespoon white pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, salt to taste, 1 tablespoon ground black pepper, and 1 1/2 cups all-purpose flour. Set this aside. 

7. In a deep frying pan, heat the oil over medium-high heat. 

8. Dip each chicken piece into the flour mixture, pressing down firmly to ensure the flour sticks on all sides. 

9. Shake off any extra flour and carefully put the chicken into the hot oil. 

10. Cook the chicken for about 12 minutes, turning halfway, until the crust becomes a beautiful golden brown.