A couple of eggs
A chicken drumstick
A deep fryer filled with a lot of oil
Chicken salt-may be hard to get hold of this stuff, maybe steal some from a local chicken and chips place
Herbs and spices-paprika, chili powder, sage, basil, pepper, dried marjoram, oregano, garlic powder, onion powder, thyme, rosemary
Day one (BOLD)
Make sure chicken is defrosted; don’t want you getting some dirty salmonella.
Fill a bowl with water and put in one teaspoon of chicken salt, and the drumstick, leave to marinade overnight in the fridge. This infuses flavour deep into the chicken including the bone if that’s a part you like and is a vital step.
Day two (BOLD)
Heat deep fryer up to 180dg make sure there is sufficient oil and that it is a clear yellow colour.
Combine 2 cups of flour and the herbs and spices in a bowl, just chuck in a teaspoon of each.
Beat the egg and milk in another bowl
Dip the marinated drumstick in the egg mixture making sure you really cover it giving it a gooey texture,
Next dip the drumstick in the flour mix making sure it is covered sufficiently as that is the money part right there
Remove excess coating and leave to stand for approximately 1 min 30 seconds.
Place in the deep fryer and fry for 12 min 30 seconds.
Remove from oil and let drain for a little bit, it should look like this
If it doesn’t look like this then you probably stuffed up.