Wash and pat the chicken dry. Place it in a large bowl and add salt, black pepper, paprika, curry, thyme, garlic powder, onion powder, seasoning, ginger-garlic paste, pepper sauce and milk.
Mix very well until every piece of chicken is fully coated. Cover and allow it to marinate for at least 1 hour. For deeper flavour, refrigerate for several hours.
In another bowl, combine the flour, cornflour, salt, black pepper, paprika, garlic powder, onion powder, thyme and baking powder.
In a separate bowl, whisk the egg with the cold water.
Dip each marinated chicken piece into the flour mixture, then into the egg mixture, and back into the flour mixture. Press the flour firmly onto the chicken to create those delicious rough, crispy flakes.
Allow the coated chicken to rest for about 10 minutes.
Heat enough oil over medium heat. Carefully fry the chicken in batches until golden brown, crispy and fully cooked inside.
Remove the chicken and place on a wire rack or paper towel to drain excess oil.
Serve hot and enjoy your crispy, crunchy, juicy fried chicken! 
TRESH CAKES TIP: Don’t overcrowd the frying pan. Frying in batches helps the chicken stay crispy and cook evenly.
