Crispy fried chicken thighs

Mix the all-purpose flour with garlic powder, onion powder, paprika, black pepper, salt and hot chili powder; set aside.

In another bowl combine the milk with the egg, a pinch of salt and black pepper.

Coat each piece of chicken in the seasoned flour and egg mixture, one piece at a time, repeating with all the pieces.

Fry the coated chicken in preheated oil, without overcrowding, turning every 3 to 4 minutes so it cooks evenly.

Cook until well browned outside and cooked through, about 15 to 20 minutes, then drain on a paper towel.