Soak Taryah drumsticks overnight if you can — the longer the soak, the more tender and flavourful the inside.
Soak the drumsticks in buttermilk for at least 30 minutes (or overnight) to tenderize and season them from the inside.
In a separate bowl, mix the flour with paprika, garlic powder, black pepper and salt.
Remove each drumstick from the buttermilk and coat it thoroughly in the flour mix, pressing gently so it sticks.
Heat oil in a deep pot to about 170°C (340°F).
Fry the drumsticks in batches for 12–15 minutes, turning occasionally, until golden and crispy outside and fully cooked inside.
Drain on paper towels and serve hot.
