Remove the skin and excess fat from the chicken drumsticks. Cut each drumstick in half at the joint. Trim off any visible fat.

On one side of the thigh, you’ll see a bit of fat. Open that part slightly and remove the fat.

On the other side of the bone, gently separate the meat from the thigh and remove the vein. I don’t like finding that vein when eating chicken thighs.

In a small bowl, mix all the dried spices. Season the chicken with half of the spice mix and the mustard. In another bowl, mix the yogurt with the beaten egg, then combine with the chicken. Let the chicken marinate for 45 minutes at room temperature. If it’s very hot, refrigerate it. Mix the remaining spices with the flour.

Heat oil in a skillet over medium heat. Dredge the chicken in the flour mixture and fry slowly, making sure it cooks through. If the inside is still raw, finish cooking in the oven, but it won’t be as crispy. For best results, fry the chicken fully submerged in hot oil, like in restaurants, for extra crispiness.