Ingredients:
12 Drumsticks (about 1.5kg/3lb)
1/4 Cup finely crushed cornflakes
1 1/4 Cups plain flour
1 Teaspoon celery salt
1/2 Teaspoon garlic powder
1 Teaspoon onion salt
2 Tablespoons chicken stock powder
1/2 teaspoon ground white pepper
Oil for deep-frying
Preparation:
Place chicken drumsticks in a large pan of boiling
water, reduce heat and simmer, uncovered, 8 minutes
or until chicken is almost cooked through. Drain.
Combine cornflakes, sifted flour, celery salt, onion
salt, stock powder, garlic powder and white pepper in
a medium bowl. A plastic bag works best
Place chicken drumsticks in large bowl, cover with cold
water.
Dip chicken drumsticks, one at a time, into the seasoned
flour mixture; shake off excess.
Heat oil in a deep heavy - based pan. Gently add drumsticks
and cook a few at a time over medium-high heat for 8 minutes,
or until chicken is golden and cooked through. Drain on
paper towels; keep warm.
Repeat with remaining pieces. Serve hot.