Mix all the coating ingredients evenly.

Place the chicken into the flour mixture, coat evenly, then shake off excess dry flour.

Holding the drumstick by the joint, dip the chicken into the water for 2–3 seconds.

Going back to the flour mixture, coat again, then rub with your palms to form the “scales.”

Shake off excess flour—you’ll see the scales appear.

Oil is heated to 160°C, fry for 4–5 minutes to set the crust and cook the chicken for about 70%.

Take out the chicken and let it rest aside for 2 minutes.

Raise oil temperature to 180°C, fry again until the crust is golden and crispy.

Fried chicken is best eaten right away!

Watch out your gum and teeth while you digging in to the freshly fried chicken, buddies!