How do you normally make your fried chicken? Do you dip in flour, then egg, then batter or crumbs? If so, maybe you would want to mix a dose of tandoori spices into the flour instead of just salt and pepper. You won't get the color on the outside, but it will make a nice, colorful surprise when you bite in.
I would do it that way, rather than adding a lot of tandoori spices to the outer coating. Well, maybe just a little would be okay, but I'd be afraid that when it hit the hot oil, something strange might happen if it were heavy with spices.
