✅ Ingredients:
For the tempura (marinade batter):

8 chicken drumsticks
300 g (2 ½ cups) all-purpose flour
350–400 ml (1 ½ cups) whole milk
1 tbsp of each spice (adjust to taste):
Dried oregano
Paprika (sweet or spicy)
Curry powder
Garlic powder
Onion powder
Salt to taste
Ground black pepper to taste

For the crispy coating:
100 g (¾ cup) all-purpose flour
½ tsp of each spice used above

For frying:
Plenty of vegetable oil

Step-by-step Instructions:
Step 1: Make the tempura batter
In a large bowl, mix 300 g flour with 1 tbsp of each chosen spice. Add salt and pepper to taste.

Gradually add the milk (350–400 ml), whisking until you get a smooth batter with a slightly thick but pourable consistency.
The perfect texture sticks to the whisk but drips off slowly.

Season the chicken with salt and pepper, then submerge each drumstick fully in the batter.

Cover and refrigerate for at least 1 hour (4+ hours is even better for deeper flavor).

Step 2: Prepare the crispy flour coating
In a shallow dish, mix 100 g flour with ½ tsp of each spice you used in the batter.

Mix well to combine the flavors evenly.

Step 3: Coat and fry the chicken
Take the chicken out of the fridge. Without shaking off too much batter, coat each piece in the dry flour mix, pressing gently so it sticks and creates a craggy, crispy texture.