Source:

Karen Callaghan

Serves/Makes:12 pieces

Ingredients

• 12 chicken drumsticks
• 1/4 cup (60 ml) finely crushed Cornflakes
• 1-1/4 cups (300 ml) all-purpose flour
• 1 tsp (5 ml) garlic salt
• 1 tsp (5 ml) onion salt
• 2 tbsp (30 ml) chicken stock powder
• 1/2 tsp (2 ml) ground white pepper
• oil for deep frying

Preparation

• Place chicken drumsticks in a large pan of boiling water, reduce heat and simmer uncovered for 8 minutes or until chicken is almost cooked through.
• Drain and place chicken drumsticks in a large bowl and cover with cold water.
• Combine cornflakes, sifted flour, garlic and onion salts, stock powder and white pepper in a medium bowl.
• Dip wet drumsticks, one at a time, into the seasoned flour mixture; shaking off any excess flour.
• Heat oil in a deep heavy based pan.
• Gently add drumsticks a few at a time, cooking over a medium-high heat for 8 minutes or until chicken is golden and cooked through. Drain on paper towel; keeping warm.
• Repeat with remaining pieces and serve hot.

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