If desired, remove the skin from 8 chicken drumsticks to help the coating stick better and achieve a lighter texture.

In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, salt, and pepper to taste.

Rub the spice mixture all over the drumsticks, ensuring they are evenly coated.

Set up three bowls: one with 1 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup breadcrumbs.

Dredge each drumstick in flour, shaking off excess, then dip into beaten eggs, and finally coat evenly with breadcrumbs.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Carefully fry the coated drumsticks in batches for 10-12 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Remove the drumsticks and drain on paper towels; let them cool slightly before serving.