How to cook
Cut the chicken drumsticks in 2, separating them into legs and thighs. Put them in a bowl, season with salt and black pepper and pour in the yoghurt. Stir with your hands so that the yoghurt covers all of the pieces of meat well.
Cover with foil and leave in the fridge for 2 hours to marinate. Put the flour in a plate and to it add the cayenne pepper, smoked paprika and 1 tsp powdered garlic. I also added a little bit of spicy chili flakes and thyme. Stir well until the mixture becomes homogeneous and dry.
Drain the chicken pieces from the yoghurt and roll them well in the dry mixture. Heat oil in a pan and put the pieces of meat in carefully, with the skins facing down initially.
Fry on moderate heat. The oil must not be too hot, else the meat will fry quickly on the outside but remain raw on the inside. Cook the meat for about 25 min. to a golden brown crisp, turning the pieces over periodically. Remove from the oil and drain on paper towels.
Note: This recipe is adapted from Gordon Ramsay's cooking show. In the original recipe he uses buttermilk to marinate but if you don't have any around, a runnier yoghurt also works great.