In a mixing bowl, combine 1 cup of flour, 1 cup of cornstarch, 1 tsp chicken powder, 1 tbsp garlic powder, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika (optional). Mix well.

In a separate bowl, beat 2 eggs and add a pinch of salt. Set aside.

Take your 1 kilogram of chicken legs and thighs, and slice them if needed.

Dip each piece of chicken in the flour mixture, making sure it’s evenly coated. Then, dip it into the egg mixture, and coat the chicken again in the flour mixture.

Once coated, place the chicken on a tray or plate, ready for frying.

Heat enough cooking oil in a pan to submerge the chicken pieces. Once the oil is hot, fry the chicken in batches until golden brown and crispy.

Place the fried chicken on a cooling rack to drain any excess oil before serving.