Wash and clean the Chicken properly
Place the chicken in a bowl and add olive oil, paprika, garlic paste/powder, chilli powder, and pepper
Set it aside for 30 mins to marinate
In a separate bowl, take the eggs and beat them until they are slightly frothy
Add your buttermilk in the eggs and mix it well If you don't have buttermilk then you can use the milk and vinegar substitute! Just use half cup warm milk and add 2 tablespoons white vinegar in it and let it rest for 10 mins, make sure you don't shake it or move it in these 10 mins, wait till the milk starts thickening up and voila, you have your buttermilk substitute! In a large bowl or flat tray, take all the flours and add them together
Mix black pepper, chicken powder, and salt in the flours evenly
Then take your chicken pieces and coat them into the liquid egg and buttermilk mixture
Then place your chicken pieces into the dry flour mixture and coat it the flour into chicken evenly and generously by squeezing the flour-coated chicken pieces in your hands so the flour gets it texture
Take a large wok pan and heat the oil
Turn your flame to low-medium and put your chicken pieces in the wok pan to fry
Fry your chicken at a low-medium flame for 15 minutes/17 minutes until it's golden
After your chicken has fried, place it on strainer or grill so the excess oil is drained
Now simply enjoy your super crispy chicken broast!