Serves 6
12 chicken drumsticks
1 egg
1 tablespoon oil
seasoned flour
soft white breadcrumbs, for coating oil, for deep frying
Remove the skin from the chicken drumsticks. Lightly beat together the egg and oil in a soup plate. Coat the chicken pieces in seasoned flour and dip each piece in the egg and drain slightly, then roll in the breadcrumbs to coat evenly. Chill for at least 1 hour to firm the coating.
Deep-fry 4 drumsticks at a time for 8-10 minutes until crisp and golden brown. Drain on absorbent paper and keep warm while frying the remaining chicken. Wrap a little kitchen foil around the bone end of chicken drumsticks so they can be picked up and eaten with the fingers. Arrange chicken in a basket lined with a pretty napkin and serve.