Easy Crispy Fried Chicken

In a large pan, combine the chicken drumsticks, 1 teaspoon salt, and ½ teaspoon black pepper.
Pour in the milk and water, cover the pan, and cook for 20 minutes.
Remove the chicken from the pan and place them on a plate. Set aside.
On a large plate, mix the flour, salt, black pepper, cumin powder, chili powder, and garlic powder.
In a medium bowl, beat the eggs.
Dredge each drumstick in the seasoned flour mixture, ensuring it is well coated.
Dip the floured drumstick into the beaten eggs, allowing any excess to drip off.
Finally, coat the drumstick with breadcrumbs, pressing lightly to adhere.
Place the coated drumstick on a plate. Repeat the same process with all chicken drumsticks.
Heat oil in a deep pan to 350°F (175°C). There should be enough oil to submerge the chicken pieces.
Fry the drumsticks in batches, avoiding overcrowding the pan. Fry until golden brown and the internal temperature reaches 165°F (75°C), about 12-15 minutes. Place on a paper towel to drain any excess oil.
Place the fried chicken on a platter and serve hot with your favorite side dish and sauce.