Season the flour

• Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.

First flour coat

• Dredge the chicken pieces in the seasoned flour until fully coated.
• Shake off the excess flour.

Dunk in cold water

• Dip the floured chicken into the bowl of cold water for 10 to 20 seconds.
• The flour rehydrates into a sticky paste that acts as glue for the final coat.

Final batter coat

• Press the wet chicken back into the seasoned flour to build a thick, craggy final coat.

Heat the oil

• Heat the frying oil to 190 °C (375 °F).

Deep fry the chicken

• Fry the coated chicken in batches until deep golden and cooked through.
• Drain on a cooling rack.