Start by mixing warm water, minced garlic, salt, and peppercorns in a bowl. Stir until dissolved. This flavor-packed brine will infuse your chicken with an incredible taste.

Submerge chicken drumsticks in the brine, ensuring they’re fully covered. Cover the bowl and refrigerate for at least 2 hours; overnight is even better. This process guarantees juicy, flavorful chicken.

Combine the flour, cornstarch, salt, garlic powder, onion powder, five-spice powder, smoked paprika, and MSG in a large bowl. This mixture becomes the crunchy layer that gives your chicken that irresistible texture.

Once the chicken has soaked up all that flavor, remove it from the brine. Pat dry and dip it into the milk and egg mixture, coating it evenly. Then, dredge it in the coating mix, pressing it firmly to ensure adherence. Repeat for all drumsticks.

In a deep frying pan, heat the oil or shortening over medium-high heat. Ideally, the temperature should reach 350°F (175°C). You can use a thermometer or sprinkle a bit of the coating mix into the oil; if it sizzles, you’re good to go!

Fry the chicken in batches, taking care not to overcrowd the pan. Cook each piece for about 10-12 minutes, turning occasionally until it’s golden brown and cooked through. You’ll know it’s ready when the internal temperature hits 165°F (74°C).

Once fried to perfection, remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes to preserve its juiciness, then serve and enjoy!